Parmesan Sauce.—Put two and a half ounces of flour in a stewpan with two ounces of butter, and fry lightly; mix it with one good pint of stock; stir till it boils; then add four tablespoonsfuls of grated Parmesan cheese, a dust of cayenne, and a quarter of a pint of cream; let it boil up again and strain through the tammy or fine strainer. This sauce should be about the consistency of thick cream.