Berchoux Sauce

Put into a sautoire one pint of milk and let boil, then add two ounces of fresh bread-crumbs; season with salt, nutmeg, and red pepper and moisten with the quarter of a bottleful of champagne. Now pound a pinch of tarragon with two pinches of chervil, and a quarter of a clove of garlic; when it becomes a pulp add four ounces of fresh butter and a little spinach green to color. Incorporate this butter into the sauce, strain through a fine tammy; if the sauce should be too thick add a little cream.