2 cups of cream, or 2 cups of milk and 4 tablespoonfuls of butter
1 saltspoonful of pepper
1 pint of fish, meat, etc
2 tablespoonfuls of mushrooms, chopped or diced
1 teaspoonful of chopped parsley
1 teaspoonful of onion juice
1 tablespoonful of lemon juice
Prepare the sauce in the usual manner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold.