Veloute Sauce
Put one tablespoonful of butter and one of flour in a saucepan; when melted and bubbling, add one cupful of strong white stock and stir until smooth; cover, draw to one side of the fire and simmer gently for half an hour; strain, season with salt and pepper to taste. The yolks of two raw eggs, one teaspoonful of butter and one teaspoonful of lemon juice, "sauce Allemanda," while equal quantities of white stock and cream give Bechamel. Aurora sauce is made by adding to Bechamel two tablespoonfuls of butter, two tablespoonfuls of cream, one tablespoonful of tarragon vinegar, a quarter of a teaspoonful of paprika and sufficient lobster coral to give a faint pink tinge.