Sauce Chateaubriand - Chateaubriand Sauce

Reduce I gill of dry white wine with 4 chopped shallots, a sprig of thyme and 1 bay leaf; moisten with 2 gills of brown veal stock; reduce to 1 gill, and add 1 tablespoonful of meat glace; incorporate 6 ounces of sweet butter, and strain through a cloth. Before serving, add a heaping teaspoonful of chopped parsley, a pinch of chopped tarragon and the juice of half a lemon.

Note. - When butter is to be incorporated into a brown sauce it should be stirred with a spoon. If stirred with a whisk the sauce will whiten.

Sauce Colbert - Colbert Sauce

Reduce 1 gill of Brown Sauce to a good consistency; add, by degrees, 6 ounces of sweet butter; season with cayenne and lemon juice, and add 1 teapsoonful of chopped parsley.

Sauce Creole - Creole Sauce

Slice fine 2 onions and 1 peeled green pepper; fry them in butter without browning; add 2 cloves of garlic well bruised; stir for 1 minute, then drain; moisten with 1/2 gill of white wine and 1 pint of Brown Sauce. Let this simmer gently for 20 minutes. Meantime scald and peel 4 large ripe tomatoes, press out the seeds and cut them in not too small pieces; add them lo the sauce and cook 15 minutes longer. Season with salt and cayenne.

Sauce Chasseur - Chasseur Sauce

Chop fine 3 shallots and fry in butter without coloring; slice 6 heads of fresh mushrooms, and add to the shallots, with 2 tablespoonfuls of white wine; add a gill of Brown Sauce, 1/2 gill of tomato sauce and a tablespoonful of beef extract; reduce for 5 minutes, season to taste, add 1 ounce of sweet butter and 1 teaspoonful of chopped parsley.

Sauce Diable - Deviled Sauce

Reduce 1/2 gill of vinegar with 4 chopped shallots and 24 crushed pepper corns; moisten with 1 pint of brown sauce; let simmer for 15 minutes, add a teaspoonful of diluted English mustard and a good dash of Worcester sauce; strain and finish with 2 ounces of sweet butter.

Sauce D'uxelle - D'uxelle Sauce

Add to 1 pint of D'Uxelle preparation (see this), 1 pint of brown sauce and 2 gills of brown veal stock; reduce to a good consistency.

Sauce Italienne - Italian Sauce

Follow same directions as for D'Uxelle Sauce, adding 1 gill of tomato sauce.

Note. - In bygone days Italian sauce was prepared with veloute. Modern practice, however, has abandoned this system.

Sauce Grandveneur-grandveneur Sauce

Reduce 1/2 gill of vinegar with 12 crushed pepper corns, and when nearly dry add a tablespoonful of grated, unsweetened chocolate; then dilute with a little port wine, and add 1 table-spoonful of currant jelly and 1 pint of brown sauce; let simmer for 15 minutes; season to taste and strain.

Sauce Lyonnaise - Lyonnese Sauce

Slice fine 4 onions; fry them in butter without browning; drain the butter, moisten with 1 gill of white wine vinegar, and let reduce nearly dry; moisten with 1 pint of brown sauce and 1 gill of brown veal gravy. Let simmer for 15 minutes.