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Maitre D'Hotel. Sauce

Melt two ounces of fresh butter in a small enamelled saucepan and stir to it, by degrees, two tea-spoonfuls of flour; continue stirring for five or ten minutes, until the butter and flour are well blended, when add, also by degrees, a quarter of a pint of boiling cream and a quarter of a pint of good veal stock, also boiling; add a few spoonfuls of each at a time, and stir well, allowing the sauce to simmer a minute or two between each addition. When perfectly smooth, put in the strained juice of a lemon, or, if preferred, a table-spoonful of chilli vinegar, a little pepper, or cayenne, or a pinch of salt, and a table-spoonful of chopped parsley. The yolks of two eggs are a great improvement to this sauce, and are almost necessary when it is served with fish; but in that case only half the quantity of flour should be used, as the eggs help to thicken. For the plainer way, take half a pint of milk, thicken it with one ounce of butter and a heaped tea-spoonful of flour well worked together, and flavour with lemon-juice, pepper, and salt. Add a table-spoonful of scalded and chopped parsley. The parsley and lemon-juice should be added when the pan is off the fire. Maitre d'Hotel sauce may be simply made thus. Beat till smooth over the fire one ounce of butter, and half an ounce of flour. Add a third of a pint of water, stir and boil, then add two table-spoonfuls of cream or milk. Take the pan off the fire, and add parsley, lemon-juice, pepper, and salt.