Cream Sauce for White Dishes.
Put a bit of butter into a stewpan, with parsley, scallions, and shalots, the whole shred fine, and a clove of garlic entire; turn it a few times over the fire; shake in some flour, and moisten it with two or three spoonfuls of good cream. Boil it a quarter of an hour, strain off the sauce, and, when you are ready to use it, put in a little good butter, with some parsley parboiled and chopped very fine, salt, and whole pepper, thickening it over the fire.