Sauce béchamel

For preparation of a dish it is required to you:
- Milk - 3 glasses or on 1.5 glasses of milk and a white meat (fish) broth
- A bay leaf - 1 piece.
- An onions napiform - 1 small bulb
- Oil creamy - 4 st.l.
- A flour wheaten - 1\3 a glass
- Salt - 1\2 ch.l.
- Ground fragrant pepper - a pinch

Finely cut onions and bay leaf to fill with milk (or milk and a broth) and to boil. To give to be defended (10-15 minutes) and to filter. Brown on a butter a flour up to golden color and thin trickle at constant stirring to pour in it milk or a broth with milk. Again to boil, continuously stirring slowly, then to add salt, pepper and to cook on weak fire of 20 more minutes. Do not overlook to prevent constantly sauce shovel in order to prevent formation of lumps. Ready sauce to filter. On the average from the given quantity of products 2 glasses of sauce turn out.