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Sauce of Many Names

A sauce that goes by the name of the flavoring added, as caper, mushroom, chopped cucumber, hard-boiled eggs, and various herbs, is made by mixing together two large tablespoonfuls of butter and a tablespoonful of flour; put into a sauce-pan, and add two cups of broth or water; set on the fire, and when thick add of the articles mentioned to suit the taste; salt; take from the fire, add the yolk of an egg, beaten, and serve. Thus you have cucumber, egg, herb, or mushroom sauce.