With milk it is called _cream roux_, and is used for boiled fish and poultry.

Where the butter and flour are allowed to brown, it is called a _brown roux_, and is thinned with the soup or stew which it is designed to thicken.

Capers added to a _white roux_--which is the butter and flour, with water added--give _caper sauce_, for use with boiled mutton.

Pickled nasturtiums are a good substitute for capers.

Two hard-boiled eggs cut fine give egg sauce.
Chopped parsley or pickle, and the variety of catchups and sauces, make an endless variety; the _white roux_ being the basis for all of them.
BREAD SAUCE.
For this sauce boil one point of milk, with one onion cut in pieces.