MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Sauce Categories: Sauces, Vegetarian Yield: 1 Batch 1 Onion Celery; a few ribs 2 Lemon-peel strips; - up to 3, thin 2 Parsley sprigs; up to 3 1 sm Mace blade Salt Pepper 1 1/2 c Milk 1/2 c Plasmon stock - (whey protein powder & - water) 2 1/2 oz Butter 2 oz Flour Cut the onion in slices and put it into a saucepan with the celery and 1 oz butter, and let it simmer gently for 10 minutes, taking great care that the butter does not become discoloured, then add the milk, Plasmon, lemon-peel, parsley, mace, salt, and pepper, and let the stock simmer gently (it must not boil) until the vegetables are soft, when it should be strained into a basin. Melt the remainder of the butter in a saucepan and stir in the flour. As soon as the latter is well mixed, pour in the flavoured milk, by degrees, stirring quickly all the time with a wooden spoon, so that no lumps may form; then place the pan on a slightly hotter part of the stove, so that the sauce may boil and thicken satisfactorily. If carefully prepared, it will be perfectly smooth, otherwise it should be passed through a gravy strainer; if an additional 1/2 oz butter can be spared, it will improve the sauce to have it stirred in the last thing before it is served. Recipe by Jeanne Jardine Recipe FROM: The Best Vegetarian Dishes I Know, 1910 Recipe FROM: MMMMM