Olive Sauce

Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook five minutes. Drain olives, and add to two cups Brown Sauce I or IL

Orange Sauce

1/4 cup butter

1/4 cup flour

1 1/3 cups Brown Stock

1/2 teaspoon salt

Few grains cayenne Juice 2 oranges 2 tablespoons Sherry wine Rind of 1 orange, cut in fancy shapes

Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice. Sherry, and pieces of rind.

Sauce à L'Ltalienne

Onion

Carrot

Lean raw ham

2 tablespoons each, finely chopped

12 peppercorns 2 cloves

Sprig marjoram 2 tablespoons butter 2 1/2 tablespoons flour 1 cup Brown Stock 1 1/4 cups white wine

1/2 tablespoon finely chopped parsley

Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.

Champagne Sauce

Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered sugar.

Spanish Sauce

2 tablespoons finely chopped lean raw ham 2 tablespoons chopped celery 2 tablespoons chopped carrot 1 tablespoon chopped onion

1/4 cup butter 1/4 cup flour 1 1/3 cups Brown Stock 2/3 cup stewed and strained tomatoes

Salt and pepper

Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and peppers

Bechamel Sauce

1 1/2 cups White Stock 1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley

6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk 1/2 teaspoon salt

1/8 teaspoon pepper

Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

Yellow Bechamel Sauce

To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.

Olive And Almond Sauce

3 tablespoons butter 3 tablespoons flour 1 cup White Stock 1/2 cup cream 1/4 cup shredded almonds

1 teaspoon beef extract 8 olives (stoned and cut in quarters) 1/2 tablespoon lemon juice 1/4 teaspoon salt

Few grains cayenne

Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.

Oyster Sauce

1 pint oysters 1/4 cup butter 1/4 cup flour

1 cup milk or Chicken Stock Salt Pepper Oyster liquor

Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.