Select Page

Person is not named due to embarrassment.

  • 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.

In another sauce pan, scald the milk. Gradually add it to the roux, 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.