Sauce Crapaudine.—This is most excellent with any kind of broiled or fried bird. Stew 4oz. of freshly grated white breadcrumbs in 6oz. of butter or clari-fied dripping, till lightly coloured to a nice brown, then pour off the fat, moisten the bread with half a pint of good brown sauce (ready for use), add a teaspoonful of finely minced parsley, a dash of coralline pepper, and the juice of a small lemon; let it boil up once or twice and serve as it is.