CARROTS AND CELERY BECHAMEL

1 slice onion
1 small carrot
1 bay leaf
1/8 teaspoon pepper
1 cup water
1 chicken bouillon cube
3/4 teaspoon salt, divided use
2 tablespoons butter
2 1/2 tablespoons flour
1 cup milk
1 1/2 cups diced cooked carrots
1 1/2 cups diced cooked celery

Chop the onion and the small carrot. Add bay leaf, pepper, water, bouillon cube and 1/4 teaspoon of the salt. Cover and cook over low heat until the carrot is tender. Remove hay leaf.

Melt the butter in a double boiler, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened.

Add the remaining 1/4 teaspoon of salt and stir in the bouillon mixture. Add the carrots and celery and reheat.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.