Béchamel Sauce (Maigre). No. 4
Slice three onions and one carrot, and put them into a sauce-pan with two whole onions and seven ounces of butter. Cook for five minutes, then add seven ounces of flour, stir, and add three quarts of milk. Put in a bunch of parsley and half an ounce of salt. Reduce for a quarter of an hour stirring all the time, then strain through a sieve. Cover the sauce with a thin layer of melted butter, and it will keep some days. When wanted boil and stir in three and a half ounces of butter for every quart of sauce.