Three tablespoonfuls of bread-crumbs, fine and white ; one tablespoonful bread-crumbs fried to a light brown crisp in a little butter; one cupful of milk, one small onion, and one bay-leaf; one tablespoonful of butter; salt and white pepper to taste, and a grate of a nutmeg.

Boil the onion and the bay-leaf in the milk for ten minutes, strain them out, put in the white crumbs and cook three minutes, stir' in the butter and the seasoning, boil up once and take from the fire. Turn into a sauceboat and strew the fried crumbs over the top.

Mushroom Sauce

Make half a pint of brown or Spanish sauce, using one gill of consomme and one gill of mushroom liquor instead of half a pint of consomme. To this add two tablespoonfuls of sherry or Madeira, a cupful of champignons, each one of which has been cut into three pieces, and cook three minutes. If fresh mushrooms are used add them and the wine to a half pint of ordinary Spanish sauce, set the saucepan at the side of the fire and simmer for ten minutes, or until the mushrooms, which should have been peeled and cut into small pieces, are tender. Season with salt and pepper. This sauce will look richer if colored with a few drops of caramel or half a teaspoonful of kitchen bouquet.

Bordelaise Sauce

Half a pint of brown sauce ; one teaspoonful of onion-juice; four tablespoonfuls of claret; salt and pepper. Cook together very slowly for twenty minutes.