1. Heat the milk in a medium saucepan, and add the chopped shallot, cloves, bay leaves and some freshly milled black pepper. Bring to the boil, then stir, cover and take off the heat.
2. Leave to infuse for at least 2 hours. Don’t worry about the thick skin forming.
3. Melt the butter in another saucepan and gradually stir in the flour to make a paste (a roux). Strain the cooled milk and then gradually add to the paste, stirring all the time, to make a white sauce.
4. Bring slowly to the boil, stirring constantly, then simmer gently for 15 minutes or so and stir frequently. This is a bit of a chore, but it does improve the flavour!
(If it looks lumpy stir briskly with a whisk, or blitz in a blender)
5. Add the chopped eggs, parsley and season to taste.
6. Cook through for a further 3 minutes and stir thoroughly
7. Pour over baked or grilled fish, such as cod, haddock, or hake, or serve on the side in a preheated jug.
(If you have any Anchovy essence in your store cupboard, you could add a tablespoon of this with the final ingredients to give an extra special flavour to the sauce)