Bechamel Sauce

1. 1 litre (11/2 pints) milk.                    4. 1 onion.                                 7. 10 peppercorns.
2. 60 g (2 oz) butter.                           5. A little parsley.                       8. 1 blade mace.
3. 45 g (11/2 oz) flour.                        6. Thyme and bay leaf.               9. Salt, cayenne pepper.


    Boil milk with onion and all the seasonings. Melt the butter, stir in flour and strain on the hot milk. Whisk well until it boils; simmer 20 minutes and strain. Season with salt and cayenne pepper.