153 | Sauce Villeroi.
—Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two tablespoonfuls of flour. Cook, and mix well together for five minutes; moisten with three pints of white broth (No. 99), and season with half a tablespoonful of salt. Boil for one hour; then strain through a fine sieve and use when needed.