White Sauce
If you wish to make a white sauce, use one tablespoonful of butter, one tablespoonful of flour and a half pint of milk. Called also milk or cream sauce.
Tomato Sauce
Tomato sauce will have the same proportions of butter and flour and a half pint of strained tomatoes.
Sauce Bechamel
For sauce Bechamel, fill the cup half full of stock, then the remaining half with milk, giving again the half pint of liquid and usual quantity of butter and flour.
Sauce Supréme
This is one of the nicest of all sauces to use with warmed-over chicken, duck or turkey. Rub together a tablespoonful of butter and one of flour, then add gradually a half pint of chicken stock; stir constantly until boiling, take from the fire, add the yolks of two eggs, strain through a fine sieve, add the seasoning, and serve immediately.
Sauces containing the yolks of uncooked eggs cannot be reboiled after the eggs are added.
English Drawn Butter