Béchamel Sauce

Ingredients

1 & 1/2 cups White Stock ( the water in which Chicken is cooked makes white stock. You can substitute any good chicken broth found in your local market)
1 slice onion
1 slice carrot
Bit of bay leaf
Sprig of parsley
6 Peppercorns
1/4 cup butter
1/4 cup flour
1 cup of scalded milk
1/2 tsp salt
1/8 teaspoon pepper

Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

Yellow Béchamel Sauce
To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.

(from Fannie Farmer Cookbook)