Bechamel Sauce

This is made by preparing a roux of butter and flour, and letting it cook for a few minutes while stirring, not allowing it to color in the slightest; remove it to a slower fire and leave it to continue cooking for a quarter of an hour, then dilute it gradually with half boiled milk, and half veal blond (No. 423). Stir the liquid on the fire until it boils, then mingle in with it a mirepoix of roots and onions (No. 419), fried separately in butter, some mushroom peelings and a bunch of parsley; set it on a slower fire and let cook for twenty-five minutes without ceasing to stir so as to avoid its adhering to the bottom; it must be rather more consistent than light. Strain it through a fine sieve then through a tammy into a vessel, and allow it to cool off while continuing to stir; set it aside for further use.