Sauce à la crème à l'estragon, more succinctly known as crème à l'estragon, is made in precisely the same way, save that a teaspoonful of tarragon vinegar is added just before it is sieved, and a little finely minced green tarragon is sprinkled in, as it is to be served. Crème au fenouil, or au persil is made in the same way, using fennel, or parsley, instead of the green tarragon, and plain or chilli vinegar.
Crème de concombres, a most delicate accompaniment for lamb cutlets, etc., is made by stewing a small cucumber in white stock till tender enough to sieve, moistening it with a little more stock or milk and reducing it over the fire to a thick purée. Then dilute this with a short half pint of béchamel, season to taste with white pepper, and just let it heat for a few minutes (but not boil) in the bain-marie, and at the last stir in a couple of spoonfuls of stiffly whipped cream. This sauce may be served white, or it may be coloured to a faint cucumber green with a drop or two of green colouring. Crème de champignons can be made in precisely the same way using ½lb. finely chopped young button mushrooms, and stewing these in milk and butter, seasoning it with either a short gill of light French wine, or half