...sauce in sufficient quantity for the entree, allow the whole to boil together for three minutes longer, add the juice of half a lemon, and a tea-spoonful of chopped and blanched parsley ; toss these in with the partridges, &e., garnish the pie, keeping back the truffles...

...sauce in sufficient quantity for the entrie, allow the whole to boil together for three minutes longer, add the juice of half a lemon, and a tea-spoonful of chopped and blanched parsley ; toss these in with the partridges, &c., garnish the pie, keeping back the truffles...

...to boil stir quickly for one minute, then add the beaten yolk of one egg. If for fish or asparagus, add the juice of half a lemon and a teaspoonful of chopped parsley. CREAM SAUCE (MRS. K.) Two cups milk, season with salt and pepper. When the milk boils add one small...