Season with salt, pepper and nutmeg and add a cupful of white sauce.
At the time of serving add some white sauce or balsamella (No 54).
Make the white sauce, heat the chicken in it and fill the patties at the last moment; put a bit of parsley on top of each one.
Drain, return to the saucepan and cover with a cupful of white sauce.
They can be served quite plain or with any kind of white sauce, butter sauce, sauce Allemande, or Dutch sauce.
Make a white sauce and pour over, mixing well with the cabbage.
white sauce: One and one-half cup hot milk, tablespoonful butter, tablespoonful flour.
Celery sauce is, again, white sauce with the pulp of boiled celery.
The potatoes are ready for the white sauce, the beans are in the fireless cooker, and for dessert there is fresh pineapple sliced.
Served with white sauce, it is a capital appendage to roast veal.