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White Sauce

Put four ounces of butter into a small saucepan and melt it; then add one teacupful of flour that has been dried in the oven, and a chopped shallot, and stir over the fire until well incorporated. Then pour in slowly sufficient white broth to make a thin sauce, and let it simmer gently by the side of the fire for an hour and a half, stirring it occasionally to prevent it sticking to the saucepan. Beat one wineglassful of white wine with a small quantity of cream, mix it with the sauce, and turn it into a jar until ready to serve.