Egg, II, 267. Espagnole, 200. L’Estragnon, 219. Figaro, 275. Finiste, 279. Hollandaise, I, 274.

Strainer, the white of egg, beating mixture thoroughly between addition of one egg ½ cup grated cheese. Season with butter, salt, and flour cooked together. Veal and Sago, 122. Vegetable, 139. Watercress, Cream of, 285. Shell, 285. String, 285. Béarnaise Sauce, 98. Béchamel Sauce.