Béchamel Sauce

Ingredients

• 1½ cups White Stock
• 1 slice onion
• 1 slice carrot
• Bit of bay leaf
• Sprig of parsley
• 6 peppercorns
• ¼ cup butter
• ¼ cup flour
• 1 cup scalded milk
• ½ teaspoon salt
• ⅛ teaspoon pepper

Steps

1. Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

More recipes with broth or stock, onion, carrots, bay leaves, parsley, butter, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.