Lithuanian Sauce

Knead together in a saucepan four ounces of butter with one and a half ounces of fresh bread-crumbs, add the juice of one lemon; two spoonfuls of meat glaze (No. 401), some nutmeg and mignonette. Set this on a moderate fire, and stir the preparation without letting it boil; just when ready to serve, add one tablespoonful of chopped parsley, dilute it with stock (No. 423); see that the sauce is not too thick.