Add two tablespoonfuls of finely chopped parsley to two cups of cream sauce.
BROWN SAUCE
- Vegetable stock, 2 cups.
- Browned flour, 2 tablespoonfuls.
- Strained tomatoes, ¼ cup.
Heat the stock to boiling, add the hot tomato, and thicken with browned flour.
CREAM SAUCE
- Cream, ½ cup.
- Flour, 1 heaped tablespoonful.
- Milk, 2½ cups.
Mix the flour to a smooth cream in a little milk, boil the cream and remainder of the milk, and thicken with the flour. Salt to taste. If a richer sauce is desired the beaten yolks of one or two eggs may be added.
EGG SAUCE
- Cream sauce, 1 pint.
- Egg, 1.
Beat the egg and add to the cream sauce, mixing thoroughly.