small slice of onion, two sprigs of parsley, salt and pepper to taste.
Put the milk, onion and parsley on in the double boiler. Mix the
butter and flour together until smooth and light. When the milk boils,
stir four table-spoonfuls of it into the butter and flour, and when
this is well mixed, stir it into the boiling milk. Cook eight minutes.
Strain, and serve. This sauce is best with fish.


White Sauce, No. 3.

One large slice of onion, one small slice of carrot, a clove, a small
piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two
heaping table-spoonfuls of butter, one quart of cream--not very rich,
salt to taste. Cook the spice and vegetables slowly in the butter for
twenty minutes. Add the flour, and stir until smooth, being careful
not to brown. Add the cream, gradually, stirring all the while. Boil
for two minutes. Strain, and serve. This sauce is good for veal and
chicken cutlets, _quenelles_, sweetbreads, etc.


White Sauce, No. 4.

One pint of milk, one of cream, four table-spoonfuls of flour, the
yolks of two eggs, salt and pepper to taste. Put the milk and cream on
in the double boiler, reserving one cupful of the milk. Pour eight
table-spoonfuls of the milk on the flour, stir until perfectly smooth,
and add the remainder of the milk. Stir this into the other milk when
it boils. Stir the sauce for two minutes; then cover, and cook eight
minutes longer. Season well with salt and pepper. Beat the yolks of
the eggs with four spoonfuls of cream or milk. Stir into the sauce,