Required: One ounce of butter. Half an ounce of flour. Half a pint of white stock. Half a gill of milk. One gill of melted aspic. Four sheets of gelatine. Two teaspoonfuls of lemon-juice. One gill of cream.

Melt the butter in a steel or enamel-lined saucepan, stir in the flour smoothly, and let it cook over a gentle heat for a few minutes-this gives it a nice glazed appearance, but be very careful that it does not colour in the slightest-add the milk and stock gradually, and stir over the fire until it boils; then let it simmer gently for five minutes; add the strained lemon-juice, and season it carefully with salt and pepper. Let it cool slightly, then add the aspic, in which the gelatine has been dissolved, reheat the sauce carefully, pass it through a hair sieve, add the cream, and it is ready for use. If, however, a cheaper sauce is preferred omit the cream.