and remove from the fire immediately. The eggs may be omitted, if you
choose. One table-spoonful of chopped parsley stirred into the sauce
just before taking from the fire, is an improvement. This sauce is
nice for all kinds of boiled fish, but particularly for boiled salt
fish.


Bechamel Sauce.

One pint of white sauce, one pint of rich cream, salt, pepper. Let the
sauce and cream come to a boil separately. Mix them together, and boil
up once. Strain, and serve.


Cream Bechamel Sauce.

Three table-spoonfuls of butter, three scant ones of flour, ten
pepper-corns, a small piece of mace, half an onion, a large slice of
carrot, two cupfuls of white stock, one of cream, salt, a little
nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the
parsley, bay leaf and thyme together. Rub the butter and flour to a
smooth paste. Put all the ingredients, except the cream, in a stew-
pan, and simmer half an hour, stirring frequently; add the cream, and
boil up once. Strain, and serve.


Allemande Sauce.

One pint of white sauce, the yolks of six eggs, the juice of half a
lemon, one table-spoonful of mushroom ketchup, one table-spoonful of