Mushroom Sauce

Peel and break in small pieces one-half pound fresh mushrooms. Cook in one-fourth cup of hot water for five minutes. Drain from the liquid. Make a white sauce by using the mushroom liquor and cream, half and half, add the mushrooms, reheat.

Mushroom Sauce (Using Canned Mushrooms)

Make a brown roux, using two tablespoonfuls of butter and two tablespoonfuls of browned flour. Stir into it one cup of brown stock, one-half cupful of the liquor from the mushrooms, one teaspoonful salt, a little pepper. Cook ten minutes, add the beaten yolk of an egg that has been diluted with one tablespoonful of cream, then the mushrooms. Cook ten minutes longer. Serve with beefsteak or fowls. Canned mushrooms can be used with the white sauce made of milk, cream or white stock.

Sauce Piquante

Add two tablespoonfuls of lemon juice, the same amount of capers, chopped pickles and olives, and one teaspoonful of finely chopped chives, or in place of the chives one-half teaspoonful onion juice to two cups of drawn butter sauce.

Allemande Sauce

Make a white sauce, using one-half chicken or veal stock and one-half milk. When the sauce has cooked ten minutes, add to it the yolks of two beaten eggs mixed with one-half cup of cream. Stir till it thickens, but do not let boil. A dash of nutmeg can be used.

Bechamel Sauce

Cook two slices each of onion and carrot in two tablespoonfuls of butter till a light brown. Drain off the butter, reheat and stir into it two tablespoonfuls of flour, one-half teaspoonful salt and a little pepper, then gradually add one cup of chicken or veal stock and one-half cup of cream.

Poulette Sauce

Make a white sauce, using well-seasoned chicken stock that has been seasoned with onions, carrot, celery, salt and pepper. Just before serving add to it one teaspoonful lemon juice, yolk of one egg, diluted with two tablespoonfuls of cream and one teaspoonful chopped parsley. Do not add the lemon juice until just before sending to the table. The cream and egg can be cooked in the sauce about five minutes, cooking over hot water.

Curry Sauce

Brown two slices of onion in two tablespoonfuls of butter. When brown remove the onion and stir in two tablespoonfuls of flour mixed with a teaspoonful of curry powder and half a teaspoonful of salt, then add two cups of milk or half cream, and make the same as white sauce.

Bread Sauce (For Game). (Mrs. Lincoln)

2 cups of milk.

1/2 cup fine bread crumbs.

3 slices of onion.

2 tablespoonfuls of butter.

1/2 teaspoonful of salt.

Speck of pepper.

1/2 cup coarse bread crumbs.

Cook the fine crumbs and onion in the milk for one-half hour (over hot water). Remove the onion, add the salt, pepper and butter creamed. Brown the coarse crumbs in butter, sprinkle the crumbs over the bird and serve the sauce with it, or around it.