BECHAMEL

Put into a sauce-pan a quarter of a pound of butter sprinkled with flour, three or four onions, and a carrot cut small, a little parsley, and a dozen mushrooms. Set it over the fire until the butter is melted, and then add three table-spoonfuls of flour stirred into a pint of cream or rich milk, with salt, pepper, and nutmeg to your taste. Stir it till it boils; then reduce the fire, and let the bechamel stew gently for three quarters of an hour. When it is done, strain it, and then stir in the yolks of three eggs.