BECHAMEL SAUCE

BECHAMEL SAUCE

2 tablespoons chopped onion
1/4 cup diced celery
1 small carrot, chopped
2 sprigs parsley & 1 sprig thyme
1 small bay leaf
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
Salt & Pepper

Add vegetables and herbs to stock and cook 20 minutes, then puree. Melt butter and blend in flour. Add stock gradually and cook 10 minutes, stirring constantly until thickened. Add cream,
salt & pepper and heat. makes 2 cups.