(Chops, Cutlets, Croquettes, And Seasoning For Other Sauces)

2 cupfuls of stock or consomme.

1 tablespoonful of gelatine. 4 tablespoonfuls of butter. 4 tablespoonfuls of flour.

2 tablespoonfuls of chopped onion, 1 tablespoonful of chopped lean ham.

1 tablespoonful each of chopped carrot and celery. 1 bay-leaf. 3 cloves.

1 piece of parsley. 1 piece of mace. 1 teaspoonful of salt.

teaspoonful of pepper.

Soak the gelatine in a half cupful of stock. Put the butter in a saucepan; when hot add the chopped vegetables and ham, and let them brown; then add the flour, and let that brown. Stir constantly so it will not burn. When well browned add slowly the stock, then the herbs, spices, salt, and pepper, and let cook for five minutes. Cover the saucepan. Set it into a larger one containing hot water. Draw it to the side of the range to simmer slowly for two hours. Then stir in the soaked gelatine, and let stand another half hour. When ready to serve skim off the fat and strain. If a stock made with knuckle of veal is used, the gelatine will not be needed. It is used to give smoothness. This is the richest of the brown sauces, and in French cooking is used as the basis, or seasoning, for them all. If too thick dilute with stock.

Champagne Sauce (Ham)

Put in a saucepan one cupful of champagne, two cloves, six peppercorns, one bay-leaf, one teaspoonful of sugar. Let them infuse for five minutes over the fire; then add a cupful of Es-pagnole or of brown sauce, and a little mushroom liquor if convenient. Let it simmer for ten minutes and strain.

Any white wine may be used instead of champagne.

Piquante Sauce

(Baked Pish, Roast And Broiled Meats)

2 cupfuls of brown stock. 4 tablespoonfuls of butter. 2 tablespoonfuls of flour. 4 tablespoonfuls of vinegar Dash of cayenne.

1 tablespoonful of chopped onion.

1 tablespoonful of chopped capers.

2 tablespoonfuls of chopped pickle. 1 teaspoonful of sugar.

teaspoonful of salt.

1 teaspoonful of tarragon vinegar.

Put the butter in a saucepan, and when it begins to brown add the flour, and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range, and slowly add the stock, stirring constantly, add salt and cayenne, and let simmer for ten minutes. In another saucepan boil the vinegar, onion, and sugar rapidly for five minutes; then add it to the sauce, and at the same time add the capers, pickle and tarragon vinegar. Stir well, and let cook for two minutes to heat the pickle. If the sauce becomes too thick dilute it with a little water. For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.

Soubise Sauce

(For Chops)

Fry three or four onions until soft in a tablespoonful of butter; press them through a strainer, and mix with a cupful of brown sauce.

Horseradish Sauce

(Roast Or Boiled Beef)

Mix together two tablespoonfuls of soft white crumbs of bread and two tablespoonfuls of grated horseradish. Cover them with cream or milk, and let soak for two hours. Then rub them through a sieve, and add one quarter teaspoonful of salt, one quarter teaspoonful of sugar, and two tablespoonfuls of vinegar. Enough milk should be used to give it the consistency of cream. This sauce will keep in a cool place for several days.