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Ten Peppercorns (Cut up the carrot celery)

Cut up the carrot, celery, shalot, and put them with the garlic, peppercorns, bayleaf, and milk into a stewpan and let them boil up: mix the butter and flour together, whisk on the boiling milk and vegetables, and let it boil for ten minutes. Then strain through a tammy-cloth, re-heat, and add the cream.