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Grillon Sauce

Melt two ounces of butter in a stewpan, then rub in a spoonful of flour; stir it about, and add two table-spoonfuls of cream and one of milk. Stir till quite smooth, then add about a table-spoonful of minced parsley and shallot; season with white pepper and salt; keep stirring over the fire until quite hot, but do not let it boil; and serve. It should be of the consistency of thick cream. This sauce is a good accompaniment to fillets of turbot, sole, or whiting. Probable cost, 9d.