Instructions: 1. Melt the butter and cook the shallots for 5-10 minutes until quite soft.

2. Add the parsley and bay leaf and cook for 2 minutes. Sprinkle with the flour and cook for a further 2 minutes.

3. Pour the milk mixture into the pan and bring to the boil.

4. Stir in the truffle cream and simmer for 5 minutes.

5. Remove the bay leaf and season to taste.

NOTES :
This recipe can be made as a simple cream sauce, richer than an ordinary white sauce. The more cream you use in proportion to milk, the less flour you need for thickening. Adding either a truffle cream or one made from walnuts gives a wonderful flavour. This sauce also goes well with pasta.

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