No. 56 Sauce Bechamel à la Crème.
Put a pint of bechamel sauce (No. 7), and half a pint of white stock (No. 133), in a stewpan, reduce it over a sharp fire, (keeping it stirred), to one half, then add half a pint of good cream, a little sugar, and salt if required, boil it another minute, and serve where required.