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Bechamel

 Person is not mentioned due to embarrassment.



Recipe


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  • 4 Ounces Butter
  • 4 Ounces Flour
  • 1 Pint milk
  • 1 Onion peeled and cut in half
  • 1 Bay leaf
  • 4 Cloves
  • Pinch nutmeg
  • Salt and white pepper to taste

Procedure: Make a roux with the butter and flour by melting the butter in a sauce pan and adding in the flour.  Stir until incorporated and cook until desired stage of doneness.  I another sauce pan, scald the milk.  Gradually add it to the rough, beating it constantly.  Bring the sauce to a boil, stirring constantly.  Stick the bay leaf and cloves in the onion and add it to the sauce.  Simmer for at least 20 minutes.  Stir occasionally while cooking.  

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