Brown Tomato Sauce, No. 1

3 tablespoonfuls of butter 1 teaspoonful of onion 1 tablespoonful of carrot 1 branch of parsley Small piece of bay leaf

4 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of pepper 1 cup of tomato purée ½ cup of brown stock

Prepare as Brown Sauce (No. 2), first browning the vegetables and herbs in the butter.

Brown Tomato Sauce, No. 2

To one cup of well-reduced Brown Sauce (No. 1) add a cup of well-reduced tomato puree.

Brown Currant Jelly Sauce, No. 1

1 slice of onion

2 slices of carrot

6 peppercorns

¼ bay leaf

1 sprig of parsley

2 tablespoonfuls of butter

3 tablespoonfuls of flour

1 cup of brown stock

Salt and pepper

¼ cup of currant jelly

2 tablespoonfuls of Madeira wine

Brown the first five ingredients in the butter; add the flour and brown; then add the stock and stir till boiling; add the jelly and wine; beat thoroughly and strain.

Brown Currant Jelly Sauce, No. 2

To one cup of hot Espagnole Sauce (No. 1) add one-fourth a cup of currant jelly and two table-spoonfuls of Madeira wine; stir over the fire to melt the jelly, strain and it is ready to use.

D'Uxelles Sauce

1 cup of D'Uxelles preparation (See Chapter II)

1 pint of brown sauce (No. 1) 1 cup of veal stock

Mix the D'Uxelles preparation with the brown sauce and veal stock and let simmer till of the proper consistency.

Italian Sauce

To D'Uxelles sauce made as above add half a cup of tomato sauce.

Chateaubriand Sauce

1 tablespoonful of chopped shallots 1 bit of bay leaf 1 sprig of thyme

2 tablespoonfuls of mushroom peelings

½ cup of white wine 1 cup of veal broth ½ cup of maltre d'hotel butter ¼ teaspoonful of chopped tarragon

Add the first four articles to the wine and let stand over the fire until the wine is nearly dissipated; add the broth and let stand to reduce nearly one-half. Strain through a cloth. Gradually beat this into the maitre d'hotel butter and add the tarragon. Serve on broiled fillets of beef or lamb.

Maitre D'Hotel Butter

(For grilled meats, chicken or fish)

½ cup of butter

1 tablespoonful of chopped parsley

1 teaspoonful of salt

½ teaspoonful of pepper

1½ tablespoonfuls of lemon juice

Cream the butter, beat in the parsley and seasonings and, finally, beat in the lemon juice very slowly. Spread over the article to be dressed. The heat of the article should melt the butter.

Sauce Bordelaise

(For grilled meats)

2 tablespoonfuls of fine-chopped onion 1 cup of red wine ¼ bay leaf 1 bit of thyme

1 cup of half-glaze 2 tablespoonfuls of glaze ½ teaspoonful of lemon juice 4 ounces of beef marrow

Set the onion, wine, bay leaf and thyme over the fire; when reduced to one-fourth the quantity, add the half-glaze and let despumate half an hour and strain through a cloth. Reheat and finish with the glaze, lemon juice and marrow. To prepare the marrow, cut it into slices and let poach three or four minutes in slightly salted water just on the point of boiling.