Maitre d'Hotel Sauce, Thickened

Put into a high saucepan three gills of veloute (No. 415) or bechamel (No. 409) with two gills of water; let it warm up and then add to it slowly half a pond of butter, working it in well, pass through a tammy; season with the juice of a lemon, some salt and pepper, and should the sauce be too thick then add a little more water; strain again through a tammy, add one teaspoonful of chopped parsley.