Dissolve one ounce of butter in a smaU stewpan,
add one ounce of flour ; stir over the fire for a few
minutes, just long enough to cook the flour,
without allowing it to brown. Stir in a pint of
boiling milk ; add a small onion stuck with a clove,
ten white peppercorns, half a bay leaf, a sliced
carrot, a pinch of salt, and a little grated nutmeg.
Stir until it boils, and allow to simmer for fifteen
minutes. Pass through a tammy cloth or napkin,
return to the stewpan, and finish with a small
piece of butter, and half a teaspoonful of lemon
juice.
MAITRE D'h6TEL SAUCE.
Warm up one gill of bechamel sauce, add to it
a teaspoonful of finely chopped parsley, a few
chervil and tarragon leaves, and a teaspoonful of
lemon juice ; work up with half an ounce of fresh
butter, and serve.
ESPAGNOLE OR BROWN SAUCE. 251



ANCHOVY SAUCE.
Prepare some bechamel sauce as directed on
page 250, add a sufficient quantity of essence of
anchovies to impart flavour and colour. A few
drops of lemon juice tend to improve the flavour
if added to the sauce just before serving.
SUPB^ME SAUCE,

Put an ounce of butter in a stewpan; when
melted, stir in an ounce of flour ; allow it to cook
a little. Add gradually a pint of seasoned chicken-
stock, stir until it boils, and allow to simmer for
fifteen minutes. Take off the scum, add half a
gill of cream, a teaspoonful of lemon juice, a pinch
of salt, and a pinch of grated nutmeg. Pass
through a tammy cloth or napkin, return to a
clean stewpan, and finish with half an ounce of
fresh butter and a small piece of chicken glaze.
ESPAGNOLE OR BROWN SAUCE.
