Madeira Sauce

1 cup Brown Sauce.

1 teaspoon kitchen bouquet.

1 tablespoon chopped celery.

1 tablespoon chopped pimento 4 tablespoons Madeira few grains cayenne.

Combine all ingredients, except Madeira; simmer one half hour. Add Madeira and serve.

Maitre D'Hotel Sauce

3 tablespoons butter.

3 tablespoons lemon juice.

3 tablespoons parsley.

¼ teaspoon salt ¼ teaspoon paprika cayenne.

Cream the butter and add remaining ingredients.

Milanaise Sauce

3 tablespoons butter 3 tablespoons chopped mushrooms 1 teaspoon anchovy paste salt.

1 tablespoon capers 3 tablespoons flour 1½ cups stock cayenne.

2 tablespoons wine.

Cook mushrooms, capers and anchovy in butter five minutes. Add flour, stock, seasonings, and simmer one half hour. Add wine and serve.

Mint Sauce

1 bunch mint 1 tablespoon lemon juice.

2 tablespoons sugar 1 cup vinegar.

Wash mint, remove leaves, and chop; add remaining ingredients; let it stand one half hour. Serve hot or cold.

Mustard Sauce

1 tablespoon butter.

2 tablespoons flour.

1 tablespoon French mustard.

1 tablespoon vinegar 1 teaspoon salt ½ teaspoon sugar few grains cayenne.

1 cup stock.

Melt butter; add flour, mustard, salt, sugar and cayenne. When well blended, add stock, simmer twenty minutes, add vinegar, and serve.

Mushroom Sauce No. 1

1 cup Brown Sauce.

½ cup canned mushrooms.

1 egg yolk.

1 tablespoon butter.

1 teaspoon kitchen bouquet.

Salt, pepper, cayenne.

Chop mushrooms, saute in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce. Reheat and serve, seasoning if necessary.

Mushroom Sauce No. 2

1 cup White Sauce 1 cup fresh mushrooms 1 tablespoon mushroom catsup.

1 tablespoon butter.

1 teaspoon lemon juice.

1 tablespoon Worcestershire sauce.

¼ teaspoon paprika.

1 tablespoon wine.

Chop mushrooms and saute in butter; add to White Sauce; cook ten minutes. Add remaining ingredients and serve.

Olive Sauce

To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped and boiled olives.

Onion Sauce

To one cup White Sauce add one half cup cream and one cup boiled onions, finely chopped. Simmer twenty minutes.

Orange Sauce

2 tablespoons butter 4 tablespoons flour 1 teaspoon mustard ½ teaspoon salt.

⅓ cup Port wine.

4 tablespoons Currant Jelly.

1 cup stock juice and grated rind of two oranges.

Melt butter; add flour, mustard, salt, stock, cook ten minutes; add Currant Jelly, cook five minutes; add orange juice, rind, and wine. Serve when hot.

Orange Hollandaise

To Hollandaise Sauce add juice and rind of one orange and few grains of cayenne.