Bechamel Sauce
From:	Marie-Thé
Comments:	This sauce, sweetened and flavored with vanilla, can be served with hot puddings, specially suet/fruits steamed pudding, garnished with a cherry.
Ingredients	Preparation
5 1/2 ounces [156 g] butter roux 4 cups / 1 quart [1 L] milk 1/4 ounce [7 g] salt	Melt roux, in a copper or other thick pot, over low heat; stir constantly [burns easily]. Warm milk. Add approximately 1 cup / 1/2 pint [250 ml] warm milk to get a paste. Slowly add remaining milk. Whip constantly, until thickened. Strain [using a conical strainer]. To serve, pour into a stoneware jar that is put in a container filled with hot water. Prepare only needed sauce at a time; twice this quantity during 1 meal.