Boil one pint of Bechamel Sauce, and add one gill of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through a sieve. Bring to its normal degree of consistency by gradually adding, away from the fire, one-quarter pint of very fresh cream and a few drops of lemon-juice. Serve with boiled fish, poultry, eggs, and various vegetables.

Cream Sauce

Put two yolks of eggs in the bottom of a stewpan, with the juice of a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of hard fresh butter, place the stewpan over a moderate fire, and commence stirring with a wooden spoon (taking it from the fire now and then when getting too hot), until the butter has gradually melted and thickened with the eggs - (great care must be exercised, for if it should become too hot, the eggs would curdle, and render the sauce useless); then add half a pint of melted butter; stir altogether over the fire, without permitting it to boil; pass it through a sieve into another stewpan; when wanted, stir it over the fire until hot. This sauce may be served with any description of boiled fish.