Two Anchovies
Two ounces of Butter.
Two ounces of Flour.
Two quarts of White Stock.
One gill of Cream and four yolks of Eggs.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Two ounces of Butter.
Two ounces of Flour.
Two quarts of White Stock.
One gill of Cream and four yolks of Eggs.