Bisque Sauce.
3 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
1 teaspoonful of salt.
1/2 pint of hot stock,—white if possible.
10 pepper-corns.
1 gill of strained tomato.
1 gill of milk.
1 small slice of onion.
1 sprig of parsley.
Beat the butter and flour in a saucepan until smooth and light. Pour upon this mixture the hot stock, stirring all the time. Now add the salt, pepper-corns, onion, and parsley, and stir until the sauce boils; then cover, set back, and cook gently for ten minutes. Add the tomato, and cook for three minutes longer. Finally add the milk, and stir until it boils. Strain and serve at once.