3/4 pint basic white sauce made with 2.25
oz butter and 4.5 tbsp flour
4 fl oz double cream
roughly chop the onions, and cook in boiling water for 10 minutes. Then
drain and put with the butter, wine and stock to simmer for 20 minutes.
Sieve or liquidize this mixture and stir it into the basic white sauce.
Return to the pan and simmer for a further 15 minutes on a very low
heat. Stir in the cream and check the seasoning before serving. Serve
with eggs, poultry, veal, lamb or vegetables.