Recipe - Sauce Veloute

4 tablespoon Butter
One fourth cup Flour
2 cup Stock
2 sl Onions
2 Parsley sprigs
3 tablespoon Half and half
1 ds Nutmeg, ground

Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk,
until thoroughly blended. Scald stock with onion and parsley. Strain into
butter/flour mixture, stirring constantly with wire whisk. When mixture is
thickened and smooth, add half and half. Season with nutmeg; salt and
pepper to taste.