bechamel sauce
ladenis

1L cold milk
1 coarsely chopped onion
1 bay leaf
few whole peppercorns
salt and freshly ground black pepper
little nutmeg

Infuse milk with onion bay leaf and peppercorns for about 1 hour.
Slowly add to 125g roux stirring continuously to make it smooth.
When cooked pass it through a fine sieve and season with salt pepper and a little nutmeg.

For complex dishesuse a simple bechamelwithout the infused ingredients.
Paul Bocuse has a wonderful way of adding unctuousness and fiavour to bechamel. When he has mixed the roux with the milk and brought it to tthe boil stirring continuously he pours it gendy over small cubes of lean veal and chopped onion which have been ge


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