Liaison Of Butter

This is merely the addition of a certain quantity of butter at the last moment of cooking the sauce.

Liaison Of Butter And Cream

The same as liaison of butter with the addition of cream. Beat the butter and cream together and stir into the sauce.

Liaison Of Eggs

Beat up the yolks of the eggs into some of the sauce after cooling it, and then pour this in, stirring slowly. Do not put the eggs in with the hot sauce or they will be sure to curdle.

Liaison Of Flour

Sometimes the sauce is thickened by dredging into it flour or arrowroot; but the better plan is to rub a little till smooth in water, and then pour it into the sauce through a strainer.

Liaison Of Roux

Place in fryingpan twice as much butter as flour, and then mix together as the butter melts, stirring with a spoon until the flour gets red, but be sure not to let it burn.