sauce should now be of the right
consistency, but if it is too thin
cook it again until it is sufficiently
reduced.
SAUCE BÉCHAMEL
Put 1½ oz of butter into a thick
pan; when it has melted stir in 2
tablespoons of flour; let this cook a
minute or two, but it must not
brown. Add gradually ½ to ¾ pint
of hot milk, and stir the sauce until
it thickens; season with salt,
pepper, and a very small pinch of
nutmeg. The sauce should cook
very slowly for 15 or 20 minutes,
to allow the flour to cook; this