Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  clarified unsalted butter
  8             ounces  bread flour
  4             quarts  milk
  1                     onion
  1                     clove
  1                     bay leaf
                        salt
                        nutmeg
                        white pepper
  6             ounces  butter
  4             ounces  heavy cream

Preparation:

heat butter in a large skillet, over a low flame add the flour and whisk to make a white roux remove from heat to cool slightly in a saucepan, scald the milk slightly gradually beat the scalded milk into the roux heat and stir to a boil, reduce heat to a simmer impale the bay leaf to the onion with the clove add to the sauce simmer for 15-30 minutes, stirring often add shrimp or crawfish butter and cream add additional cream as needed to adjust consistency season very lightly with salt, nutmeg, and white pepper strain through a chinois top with melted butter to keep a skin from forming keep warm in a bain marie or cool quickly in ice or a vented water bath and chill serve warm

Nutritional Information:

98 Calories (kcal); 6g Total Fat; (57% calories from fat); 3g Protein; 7g Carbohydrate; 21mg Cholesterol; 68mg Sodium