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Béchamel Sauce

I tablespoonful of butter I gill of stock I tablespoonful of flour I gill of cream 2 dashes of pepper Yolk of one egg 1½ teaspoonful of salt Melt the butter without browning, then add the flour, mix until smooth; add the stock and cream, stir continually until it boils; take from the fire, add the salt, pepper and the yolk of the egg well beaten.

This sauce is especially nice for sweetbreads, chickens, cutlets, and baked or boiled fish.