from The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker
Makes about 2 cups
Combine: 1 cup White Sauce (recipe on this blog page) A dash of hot pepper sauce 2 drops Worcestershire sauce 1 cup finely chopped spinach A fresh grating of nutmeg 1 tablespoon finely chopped parsley
If using the sauce cold for fish, do not thin. If using it hot, you may thin with: Cream or dry white wine
