Use this in Lasagna, Moussaka, Crepe things, pasta, etc. It is a natural around lobster, sole, and other seafood.

To Begin your Béchamel Sauce:

In a stainless steel saucepan, add:

• one small chopped onion.
   
• 1 Qt. Chicken Stock
   
• Small handful parsley
   
• tsp or so salt
   
• dash of peppercorns

Simmer together for a half hour.

Meanwhile, in another saucepan, bring a quart of milk with a bit of nutmeg in it slowly up to a simmer. Don't let boil.

When above are ready, in a saucepan that will hold both of above, melt:

• 6 Oz butter

Whisk in:

• 1 Cup, and a bit more, Flour

When smooth, Strain in the Chicken broth, heating and whisking until thickened.