Prepare as directed in last recipe, but instead of layers of bread-crumbs, spread over each layer of seasoned bread-crumbs this sauce:

Heat a tablespoonful of butter in a frying-pan and stir into it one of flour. When it bubbles, thin with a cupful of hot cream or rich milk. Let the sauce get cold before using. Cover the top layer of sauce with fine crumbs, bake one hour, covered, then brown.