To Make Four Quarts. - Procure one pound of white roux, four and a half quarts of boiling milk, half pound of lean veal, two-thirds of an ounce of salt, one pinch of mignonette, and grated nutmeg, and one small sprig of thyme; one minced onion.

Pour the boiling milk on the roux, which should be almost cold, and whisk it well to avoid lumps. Let it boil, then cook at the side of the fire. Cut the lean veal into small cubes, and fry with butter in a saucepan, together with the minced onion. When the veal has stiffened, without becoming colored, it should be added to the Bechamel, together with salt and other seasonings. Let the sauce stew for about one hour in all, and then pass through a sieve into a tureen; butter the top, lest a crust should form.

When Bechamel is intended for Lenten preparations omit the veal.