Heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to taste and a teaspoonful of onion juice. Boil up and stir in lightly half a cupful of fine bread-crumbs, previously dried, but not colored in the oven. They should be tossed up several times while drying to prevent clotting, and be very crisp.
Serve with boiled chicken.
Béarnaise sauce
Beat the yolks of two eggs very light, put into a round-bottomed saucepan and set in one of boiling water; stir into it, a few drops at a time, three tablespoonfuls of salad oil, heating as you stir; then, as gradually, the same quantity of boiling water; next, one tablespoonful of lemon juice, a dash of cayenne and salt.
It is served with all sorts of fish, also with chops, cutlets and steaks.
Claret or Bordelaise sauce
Make a brown sauce by substituting browned flour for white in the roux, adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil one minute, pour in a wineglassful of claret, heat for half a minute more, and serve.
Serve with roast meats and poultry.
Cream cucumber sauce
Pare and mince with a keen knife two cucumbers of fair size. Drain off the liquid without pressing, letting it drip for two minutes. Have ready a chilled bowl rubbed with a clove of garlic. Put the mince into it, season with white pepper, salt, a teaspoonful of onion juice and a tablespoonful of lemon juice.