Brown Sauce Recipe

3 tablespoonfuls of butter. 1/4 teaspoonful of salt. 2 tablespoonfuls of flour. 1/4 teaspoonful of pepper. 1 cup of brown stock.

Prepare a brown roux, being careful not to burn the butter and flour; add the stock gradually.

Brown Sauce Recipe No. 2

1 tablespoonful of fine bits of onion. 2 tablespoonfuls of butter. 1 tablespoonful of fine bits of carrot. 3 tablespoonfuls of flour. 1 sprig of parsley. 1/4 teaspoonful of salt. 1 sprig of thyme. 1/4 teaspoonful of pepper. Piece of bay leaf. 1 cup of brown stock.

Cook the vegetables and herbs in the butter until a russet brown; add the flour (an extra tablespoonful is used, as flour loses its thickening quality to some extent when changed to caramel) and brown; then add the stock gradually. Strain before using. Flour already browned for sauces may be purchased at first-class groceries.

Brown Mushroom Sauce Recipe

(for beefsteaks, fillets of beef, etc.)

To one cup of brown sauce add one third cup of canned button-mushrooms, whole or cut in halves. Fresh mushrooms need be cleaned and peeled, then sauted in butter, or simmered in water until tender, before they are added to the sauce.

Brown Tomato Sauce Recipe

(for beefsteak, cannelon of beef, macaroni, etc.)

Take either recipe for brown sauce, using half the liquid of brown stock and half of tomato pulp, measured after stewing and straining.

Olive Sauce Recipe

(for roast duck)

Cover a dozen olives with boiling water and let stand half an hour on the back of the range. Pare them round and round and remove the stone; add to a pint of brown sauce, then let simmer five or six minutes.

Sauce Piquante Recipe

(for boiled beef)

2 tablespoonfuls of chopped shallot or very mild onion. 1/4 cup of butter. 1/3 cup of flour. 2 tablespoonfuls of fine-chopped parsley. 4 tablespoonfuls of vinegar. 2 cups of brown stock. Cayenne to taste.

Cook the shallot with the butter and vinegar until the butter looks clear and brown, when the shallot will have absorbed the vinegar. Then add the flour and pepper, salt, if needed, and let cook until brown; add the stock gradually and, just before serving, the parsley and gherkins.

Currant Jelly Sauce Recipe

(for réchauffés of venison, mutton and lamb)

Add to a cup of brown sauce, made by the first recipe, one fourth cup of currant jelly and a tablespoonful of lemon juice.

Sauce Villeroi Recipe

(for oysters, eggs vili.eroi, and for coating cold fillets, or other meats that are to be heated before serving.)

To a cup of white or brown sauce made in the usual manner add (after removing from the fire) the yolks of two eggs beaten with one fourth a cup of cream or milk. Cook over hot water, stirring constantly, until the sauce is quite stiff. When the sauce begins to cool, pour it over the articles to be served villeroi style, or the articles may be rolled in the sauce. Chopped mushrooms and parsley are often mixed with the sauce.

Chaudfroid Sauce Recipe

(for covering cold galantine of fowl, boiled or braised tongues, sweetbreads, etc., that are to be served cold)

To a pint of brown or white sauce made in the usual way and while still hot, add half a box, or one ounce of gelatine that has been soaked in cold water until soft. Stir until the gelatine has dissolved, then strain and use as soon as it begins to stiffen. Use a spoon and silver knife to spread the sauce, and fill uneven places on the surface of the article with sauce before beginning to cover the same, so that the dish when finished may present a smooth even surface. The article to be covered should be chilled on ice before the sauce is spread upon it. Use tomato sauce when a red color is desired. If a yellow color be the choice, add three or four beaten yolks of eggs, just as the sauce is removed from the fire.

Flour has been used as the starchy ingredient of roux, but cornstarch or arrowroot may be used, keeping in mind that, as cornstarch has about twice the capacity of flour as a thickening agent, and arrowroot even greater capacity, the quantity must be diminished accordingly.