- Ingredients—1 oz. of butter.
- ½ oz. of flour.
- 1 gill of milk.
- 1 gill of cream.
- The yolk of one egg.
- Pepper and salt.
Method.—Melt the butter in a small stewpan.
Mix the flour smoothly.
Add the milk, stir and cook well.
Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg.
Add pepper and salt to taste.
Celery Sauce.
- Ingredients—1 oz. of butter.
- 1 oz. of flour.
- 2 tablespoonfuls of cream.
- ¾ pint of white stock or milk.
- 1 head of celery.
Method.—Boil one head of celery in ¾ of a pint of white stock or milk.
When tender, strain it from the liquor and rub it through a hair sieve.