These must be stewed in a little stock, thickened with brown roux, and then rubbed through a wire sieve, a little sherry being a great improvement if wine is allowed.
VANILLA SAUCE .-- Add some essence of vanilla to some sweetened butter sauce.
WHITE SAUCE .-- White sauce is sometimes required for vegetables and sometimes for puddings.

In the former case some good-flavoured, uncoloured stock must be thickened with white roux, and then have sufficient cream added to it to make the sauce a pure white.
When white sauce is wanted for puddings, sufficient butter sauce must be sweetened, and very slightly flavoured with nutmeg or almond, and then an equal quantity of cream added to it to make it a pure white.

White sauce should not have with it any strong predominant flavour..