- Ingredients—¾ oz. of butter.
- ½ oz. of flour.
- ½ pint of milk.
- A few drops of lemon juice.
- Pepper and salt.
- A teaspoonful of finely-chopped parsley.
Method.—Melt the butter in a small stewpan.
Mix in the flour smoothly.
Add the milk; stir and cook well.
Then add the lemon juice, seasoning, and chopped parsley.
[Mayonnaise Sauce.]
- Ingredients—2 yolks of eggs.
- 1 gill of salad oil.
- 2 tablespoonfuls of taragon vinegar.
- Pepper and salt.
Method.—Put the yolks, which must be perfectly free from the whites, into a basin, which in summer time should be placed on ice.
Work them well with a whisk or wooden spoon, adding the oil drop by drop.
When the sauce is so thick that the whisk, or spoon, is moved with difficulty, the oil may be added more quickly, but still very gradually.