Put a quarter of apound of butter in a stew-pan, with a small tablespoonful of wheat flour, ateaspoonful of chopped parsley, and the same of young onions, or eschalots, chopped fine; add asaltspoonful of salt, and the same of pepper, and a grated nutmeg. Mix these well together, then add aglass of cream, or rich milk, set it over the fire, and stir it with a silver spoon until it is ready to boil; if it is too thick, add more milk. This sauce should be stirred for fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat or poultry.