|
Ingredients
|
Quantity
|
|
Butter
|
45gms
|
|
Refined flour
|
30gms
|
|
Milk
|
600ml
|
|
Onions
|
100gms (1 small)
|
|
Bayleaf
|
½
|
|
Carrot
|
30gms
|
|
Celery
|
5 cm (2”) piece
|
|
Salt
|
a pinch
|
|
Cloves
|
1
|
|
Pepper corns (white)
|
10
|
|
Nutmeg (grated)
|
a pinch
|
|
Lime juice
|
½ tsp
|
Melt 30gms of butter. Add flour and cook without
discolouring, stirring well all the time. Remove from heat. Stir in boiling
milk gradually, to prevent formation of lumps. Return to heat. Add onion stuck
with cloves, sliced carrot, celery, peppercorns, salt and grated nutmeg. Stir
until it boils and allow to simmer for 15 minutes. Pass through a tammy cloth.
Return to pan and finish with remaining butter and lime juice.
