BECHAMEL SAUCE NO. 2

Mix three tablespoons [43 g] of butter and three [24 g] of flour to a smooth paste, put some peppercorns, one−half an onion, one−half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew−pan; simmer for one−half an hour, stirring often, then add one teacup of cream; boil at once, and strain and serve.