Bechamel Sauce
1 tablespoon butter 1 tablespoon flour 1/2 cup thin cream 1/2 cup white stock-chicken or veal salt pepper Melt the butter in smooth saucepan; stir in the flour; cook and stir until frothy; then draw to a cooler part of stove, add seasoning and stir while adding the liquid. Cook until thick, stirring until smooth. Egg Sauce (For Fish) 1 cup white sauce 2 chopped hard-boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar Add eggs and parsley and lemon juice to white sauce after removing from fire.