Note 105-† — Chapter VIII · GRAVIES AND SAUCES.

Before you put eggs or cream into a sauce, have all your other ingredients well boiled, and the sauce or soup of proper thickness; because neither eggs nor cream will contribute to thicken it.—After you have put them in, do not set the stew-pan on the stove again, but hold it over the fire, and shake it round one way till the sauce is ready.