Boil one pint of milk, and add three ounces of fresh, white bread-crumbs, a little salt, a small onion with a clove stuck in it, and one ounce of butter. Cook gently for a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream.

Serve with roast fowl and roast feathered game.