Categories: Sauces 
      Yield: 1 servings 
  
      2 c  Milk                                1    Bay leaf,crumbled 
      2 tb Carrot,finely chopped               2 tb Butter 
      2 tb Celery,finely chopped               2 tb Flour 
      4 tb Onion,finely chopped                     Grating of nutmeg 
      4    Peppercorns                              Salt to taste 
           Clove                                    Fresh,pepper to taste 
  
      In a heavy pot combine the milk,carrot,celery,onion,peppercorns,clove 
  and bay leaf.Heat until bubbles form around edge of pot.Set aside for 5 
  minutes and strain. 
      Over moderate heat,melt the butter in the saucepan.Add the flour and 
  stir until flour and butter are blended.Cook over moderate heat for 1 
  minute,stirring constantly.Add the strained milk in a slow steady stream as 
  you stir constantly with a whisk.Switch to a wooden spoon and continue to 
  stir as the mixture comes up to a simmer.Turn heat down and simmer for 5 to 
  10 minutes,stirring occasionally,until the sauce becomes smooth and 
  thick.Season to taste with nutmeg ans salt and pepper.Makes approximately 1 
  1/2 cups.... 
                    This Sauce Goes With Crusty Macaroni...