Cup White Stock, then milk; bind, and strain stock. Chill, remove fat, reheat, and thicken.

Sauce 2 tablespoons English walnut meats ½ cup melted butter. Cook in frying-pan same as Casserole of Chestnuts, 376. Of Lamb, l’Estragnon Sauce, 219. Saddle of, 260. Steak, Broiled, 259. Steak, Chestnut Sauce, 259.