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Bechamel Sauce

Cook one and a half cups of white stock twenty minutes with one slice of onion, one slice of carrot, a bit of bay leaf, a sprig of parsley and six peppercorns, then strain. It should be cooked down to about one cup of liquor. Melt four tablespoons of butter, four tablespoons of flour, and pour over it the hot sauce with one cup of scalded milk. Season with salt and pepper.-Stella A.. Downing.