The Béchamel is the basis of many others. Put in a small saucepan on a slow fire a piece of butter the size of an egg and a tablespoonful of flour. Stir with a wooden spoon till melted, cook for a few minutes, but do not let it get brown. Then add hot milk, salt, pepper and a little grated nutmeg; stir well, boil for twenty minutes or so, add more milk if it becomes too thick, then just before serving, a few pieces of butter. Pass through a muslin if it looks in the least lumpy.