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Bechamel Sauce (2) - without meat.

TO MAKE A QUART.

Ingredients.

Onion. Carrot. Eschalot. Bouquet gami.

4 oz. of Butter. 3 pts. of Milk.

Method.

1. Take an onion three inches in diameter, and cut it into six or eight pieces. 2. Slice a small carrot, and cut up one eschalot. 3. Fry these for five minutes in a two-quart stewpan with four ounces of butter. 4. Add one ounce and a half of flour. 5. Stir for five minutes. 6. Add three pints of new milk, half a teaspoonful of salt, a pinch of white pepper, a small bouquet garni, and stir for twenty minutes. 7. Strain through a tammy sieve into a basin and put aside for use. When required, boil it up again and thicken, if necessary, with butter. If stirred till cold this prevents any film forming on the surface.

PRECAUTIONS.-Take care not to brown the vegetables or butter.

This sauce can be put by for use warmed up when wanted.

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