Have ready one tablespoon of flour mixed smooth with a little cold milk, stir into the boiling milk, strain, let it cool a little; now add the yolk of an egg well beaten, a little Nepaul pepper and salt to taste. And lastly, chop up some tarragon and a little chervil that has been soaked in vinegar for a week previously. Add this very carefully, a little at a time, so that the sauce does not curdle. This sauce is a great favourite.
6. Bread Sauce.
Boil a small onion till very tender, pass it through a sieve; add to it half a pint of milk, two tablespoons of bread crumbs passed through a sieve, two ounces of butter, a few peppercorns, and salt to taste.
7. Celery Sauce.
Cut up the white part of a bead of celery very small. Boil in just enough water to get it quite soft. Then add to this two tablespoons of cream, two ounces of butter, and a little flour mixed smooth in some cold milk, just to thicken it, salt to taste. Some like a little grated lemon peel and nutmeg.
8. Oyster Sauce.
Chop up half a dozen oysters and mix them with their liquor with sauce No. 1—a little grated nutmeg and lemon peel added.
9. Shrimp Sauce.
Pick and clean one pint of pink shrimps. Mix them with sauce No. 1.