Sauce BéArnaise

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Sauce Trianon

To Hollandaise Sauce II add gradually, while cookings one and one-half tablespoons Sherry wine.

Sauce Figaro

To Hollandaise Sauce II add two tablespoons tomato puree (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne.

Horseradish Sauce I

3 tablespoons grated horseradish root 1 tablespoon vinegar

1/4 teaspoon salt

Few grains cayenne

4 tablespoons heavy cream

Mix first four ingredients, and add cream beaten stiff.

Horseradish Sauce II

3 tablespoons cracker crumbs 1/3 cup grated horseradish root 1 1/2 cups milk

3 tablespoons butter 1/2 teaspoon salt 1/8 teaspoon pepper

Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.

Bread Sauce

2 cups milk

1/2 cup fine stale bread crumbs

1 onion

6 cloves

1/2. teaspoon salt Few grains cayenne 3 tablespoons butter 1/2 cup coarse stale bread, crumbs

Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, acid salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.

Rice Sauce

3 tablespoons rice 2 cups milk 1/2 onion

3 cloves

2 tablespoons butter

Salt and pepper

Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer, return to double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add butter, salt, and pepper.

Cauliflower Sauce

1/4 cup butter

1/4 cup flour

1 cup White Stock III

1 cup scalded milk

Cooked flowerets from a small cauliflower Salt Pepper

Make same as Thin White Sauce and add flowerets.

Mint Sauce

1/4 cup finely chopped mint leaves 1/2 cup vinegar

1 tablespoon powdered sugar

Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.

Currant Jelly Sauce

To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler current jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb, Currant Jelly Sauce is suitable to serve with lamb.

Port Wine Sauce

To one cup Brown Sauce, from which onion has been omitted, add one-eighth tumbler current jelly, two tablespoons Port wine, and a few grains cayenne.

Vinaigrette Sauce

1 teaspoon salt

1/4 teaspoon paprika

Few grains pepper

1 tablespoon tarragon vinegar

2 tablespoons cider vinegar

6 tablespoons olive oil

1 tablespoon chopped pickles

1 tablespoon chopped green pepper

1 teaspoon chopped parsley

1 teaspoon chopped chives

Mix ingredients in order given.