White Sauce Recipe

Put some good veal or fowl cullis into a stewpan, with a piece of crumb

of bread, about the size of a tea-cup, a bunch of parsley, thyme,

scallions, a clove of garlic, a handful of butter, mushrooms, and a

glass of white wine: let the whole boil till half the quantity is

consumed. Strain it through a coarse sieve, keeping the vegetables

apart; then add to it the yolks of three eggs beaten up in three

table-spoonfuls of cream, and thicken it over the fire, taking care to

keep it continually stirred lest the eggs should curdle. You may either

add your vegetables or not. This sauce may be used with all sorts of

meat or fish that are done white.

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