Lemon Sauce—Savoury

• ½ pt. white sauce made with chicken or fish stock, or milk and stock
• 1 lemon

Peel the rind from the lemon very thinly and simmer it in the milk or stock for 10 min. Strain the liquid and with it make the white sauce. Carefully stir the juice of the lemon and then the cream into the hot sauce but donot boil it again. Sweeten if liked.

Serve with fish, chicken or rabbit.