from Nancy Enright's Canadian Herb Cookbook
Irene Candelieri, the Italian for whom I translated the Beatles' All You Need is Love into German one night, made a great lasagne with this sauce as the rest of us appetized ourselves on French cheeses and Italian wines. I think she sautÚed zucchini until it was perfect (don't ask me how), threw in mushrooms (also done to perfection), and perhaps some other vegetable -- eggplant? not sure -- all layered with small lasagna noodles -- the flat kind, not the scalloped-edge kind, though it only matters for presentation -- and this sauce, to which Sybille referred as the German »bechamelso▀e«. I have aspirations of making my own invented lasagne, without recipe and relying on innate cooking ideas, but until then, here is a recipe for the sauce.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.
Yield: About 2 cups.
From Nancy Enright's Canadian Herb Cookbook by Nancy Enright.