Chopped parsley in cream sauce.
Pour cream sauce gradually stirring, into macerated, cooked spinach; heat; strain through wire strainer if necessary,
Mashed or grated cooked carrots in cream sauce, with or without onion and garlic.
Use 1 -1 1/2 (according to brownness) tablespn. browned flour in cream sauce recipe.
Add yolks of 2 eggs to each pint of cream sauce.
1 tablespn. butter, 1 teaspn. flour, 1 cup milk, 2 beaten eggs, salt, 1-2 tablespns. lemon juice if desired, chopped parsley.
For stewed cucumbers, oyster plant, asparagus and carrots. To each pint of vegetables, 1/2 tablespn. butter, 1/2 cup thin cream or rich milk, yolk of 1 egg, salt. Richer cream may be used and butter omitted. Use the yolks of 3 eggs only for a pint of cream.
Add hard boiled eggs in dice or coarsely-chopped, to cream sauce.
(or 2/3 - 1 cup stale crumbs) salt
Soak crumbs in half the milk in double boiler till soft; beat until smooth; add salt and the remainder of the milk, heat, strain through coarse strainer, if necessary. If the milk is not rich a little butter may be added just before serving. Browned coarse crumbs (fine croutons) may be sprinkled over the dish with which the sauce is served.
Flavor sauce with onion, onion and sage, chives, celery salt, or onion and parsley, sometimes.
1 1/2 cup rich milk, 1 teaspn. flour, salt
1 tablespn. butter, if desired Milk from raw nut butter gives another sauce.