Sauce Béchamel (Proportions for 5 litres)

Ingredients

• 650 grammes white roux
• 5 litres boiling milk
• 300 grammes very white
• Butter
• 2 small onions
• 1 sprig of thyme
• 1 pinch mignonnette (coarsely crushed pepper) and grated nutmeg
• 25 grammes salt

Instructions

1. Cut 300 grammes of very white, lean veal into dice and stew it in butter without letting it colour, with 2 small finely chopped onions, 1 sprig of thyme, and a pinch of mignonnette and grated nutmeg.
2. Dilute 650 grammes of white roux with 5 litres of boiling milk and bring it to the boil, stirring.
3. Add the 25 grammes of salt, the condiments and the stewed veal.
4. Cook gently for 1 hour.
5. Pass through the étamine and dab the surface of the sauce with a piece of butter.
6. For absolutely lean preparations, leave the veal out but keep the aromatics indicated.
7. Quicker method: add the seasoning, the sliced onion, thyme, mignonnette and nutmeg to the boiled milk, cover, and hold at the side of the fire for 10 minutes; pass this infused milk onto the roux, bring to the boil, and cook the sauce for only 15 to 20 minutes.