Poivrade Sauce, No. 2

1/2 small onion

1/2 small carrot or 1 spring carrot chopped fine

2 tablespoonfuls of butter (clarified)

1 tablespoonful of fine-chopped raw ham

1/4 teaspoonful of marjoram

1/4 teaspoonful of thyme

3 cloves

6 peppercorns crushed ¼ cup of tarragon vinegar ¼ cup of veal broth or consomme ½ cup of half-glaze ¼ teaspoonful of cayenne or ½ teaspoonful of paprika Salt as needed

Cook the onion and carrot in the butter until a golden brown; add the ham and seasonings and cook a few minutes longer; add the vinegar and broth and let reduce one half; then add the half-glaze and seasonings; let simmer four or five minutes

- not longer - then strain.

Hot Orange Sauce

Peel of 1 orange ½ cup of beef juice ¾ cup of brown sauce Juice of 2 oranges

Juice of i lemon

¼ teaspoonful of salt

¼ teaspoonful of cayenne

Cut the peel into small julienne shreds and cover with boiling water; cook five minutes, then drain. To the blanched peel add the other ingredients and stir until hot, then serve. The brown sauce is the usual sauce made with a brown roux and brown stock. Serve with lamb croquettes, noisettes, chops, etc.

Bigarade Sauce

Cook the trimmings of a duck (giblets, etc.; the carcass of a cooked duck may be added to advantage) in a pint of veal broth with part of a "soup bag." Strain and skim off the fat, and put in a saucepan with the juice of two sour oranges, a teaspoonful of sugar, a dash of red pepper, and a cup of Espagnole sauce. Let simmer slowly, removing the fat as it rises, until all has been removed and the sauce is of good consistency, then add the rind of two oranges, cut in fine shreds, and it is ready to serve.

Sauce Jardiniere

A brown sauce to which peas or asparagus tips and bits of carrot, onion, celery and string beans are added. The vegetables that are cut are usually made of the same size and shape. Add one cup of vegetables to one pint of sauce.

Perigueux Sauce

¼ cup of butter 2 slices of onion 2 slices of carrot 1/3 cup of flour 2 cups of consomme'

1/3 cup of thick tomato purle

½ teaspoonful of salt

½ teaspoonful of paprika

¼ cup of white wine

¼ cup of truffles, chopped

Melt the butter; in it cook the vegetables until lightly browned; add the flour and continue to stir and cook until brown; add the consomme and tomato and seasonings, stir until boiling, then strain over the truffles and wine.

A Good Sauce For Baked. Or Poached Fillets Of Fish

1 cup of brown sauce

½ cup of stewed tomatoes

1 or 2 fresh mushrooms or dried mushrooms soaked in water, chopped fine

½ bay leaf

1 teaspoonful of anchovy essence 1 chilli pepper chopped fine ½ slice of onion chopped fine

Let all simmer together fifteen minutes, then strain; add a tablespoonful of cold water, let boil once and serve.