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BECHAMEL SAUCE

1 tablespoon butter
1 teaspoon oil
1 heaped tablespoon flour
1 cup cold milk
1 cup stock
salt
pepper
1 egg (optional)

Melt butter and oil over low fire. Remove from fire and stir in
the flour, blending thoroughly. Return to fire and when the mixture
starts bubbling, remove to side of fire and add 1/3 cup of milk
very gradually, stirring constantly to prevent the mixture from
becoming lumpy. Return to low fire, cook stirring and increasing
the sauce in small doses with stock, remaining milk and seasoning,
until the desired thickness is obtained. Beat egg and add to sauce
(optional).

Serves 4 - 6.

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