No. 160 Béchamel Sauce
1 shalot or small onion.
3 sprigs of parsley.
24 peppercorns.
1 pint milk.
1 ounce butter.
1 ounce flour.
1 bay leaf.
1 teaspoon sweet herbs.
A very little mace.
½ teaspoon salt.
2 yolks of eggs.
Simmer the seasonings in the milk for three-quarters of an hour, strain, add the butter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. Care must be taken not to allow the sauce to boil after the eggs have been added.