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Cream Bechamel Sauce

Put into a stewpan six ounces of fresh, sweet butter, add four ounces of sifted flour, two or three pepper corns, salt, and a very little nutmeg; knead the whole well together, then cut an onion and a carrot into rather thin slices, throw them into the stewpan, and also a bouquet of parsley, thyme, and half a bay leaf tied with a twine. Moisten these with a quart of white broth and almost one pint of rich cream; having stirred the sauce over the fire for about one-half hour pass it through a sieve into a bowl.