Bechamel Sauce

Heat butter and oil over low flame till melting,

Remove from fire and fry the flour and mix it with oil and butter well.

Put on fire again till bubbling, then remove from flame and add 1/3 cup of milk gradually, stirring constantly to prevent the mixture from becoming lumpy.

Cook over low flame stirring and adding the sauce in small drops of seasoning, milk, and stock.

When it appears in the needed thickness, add a beaten egg to the sauce.