Bechamel Sauce

1 tablespoon butter
1 tablespoon flour
1/2 cup thin cream
1/2 cup white stock—chicken or veal
salt and pepper

Melt butter in saucepan; stir in flour; reduce heat; add seasoning and liquid, stirring until smooth.

Egg Sauce (For Fish)

1 cup white sauce
2 chopped hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar

Add eggs, parsley and lemon juice to white sauce after removing from fire.

Brown Sauce or Gravy

1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt and pepper

Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.