BECHAMEL SAUCE NO. 1

Put two ounces [56 g] of butter and two tablespoons [16 g] of flour into a saucepan and stir for five minutes. Pour one and one−half pints [750 ml] of boiling milk gradually in, beating well with a whisk. Add some nutmeg, a few peppercorns, a pinch of salt, and some chopped mushrooms. Cook for one−quarter of an hour, and rub through a fine sieve.