Melt butter in a medium saucepan over low heat. Stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes.

(The book notes that Oliver Wendall Homes likens the color of dandelion to "sparks that have leapt from kindling sun's fire.")

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,