White Sauce.
Put some good veal or fowl cullis into a stewpan, with a piece of crumb of bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of butter, mushrooms, and a glass of white wine: let the whole boil till half the quantity is consumed. Strain it through a coarse sieve, keeping the vegetables apart; then add to it the yolks of three eggs beaten up in three table-spoonfuls of cream, and thicken it over the fire, taking care to keep it continually stirred lest the eggs should curdle. You may either add your vegetables or not. This sauce may be used with all sorts of meat or fish that are done white.