taste of salt and cayenne, a little parsley-green to colour, the juice
of 1/2 a lemon.
_Mode_.--Put the Béchamel into a saucepan with the seasoning, and bring
it to a boil. Make a green colouring by pounding some parsley in a
mortar, and squeezing all the juice from it. Let this just simmer, when
add it to the sauce. A moment before serving, put in the lemon-juice,
but not before; for otherwise the sauce would turn yellow, and its
appearance be thus spoiled.
_Average cost_, 4d.
BÉCHAMEL SAUCE--This sauce takes its name from a Monsieur
Béchamel, a rich French financier, who, according to Borne
authorities, invented it; whilst others affirm he only
patronized it. Be this as it may, it is one of the most pleasant
sauces which come to table, and should be most carefully and
intelligently prepared. It is frequently used, as in the above
recipe, as a principal ingredient and basis for other sauces.
TO PICKLE EGGS.