Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly. Season with salt and pepper.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion-juice, and serve hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together one tablespoonful each of flour and butter, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire, and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice, and strain.
DUXELLES SAUCE
Cook in butter one cupful of chopped mushrooms and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.