rawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.

BORDELAISE SAUCE

Fry in butter a tablespoonful of chopped shallots and two minced
beans of garlic. Add
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half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole
Sauce. Boil until thick, take from the fire and add lemon-juice and
minced parsley to season. Add also a quarter of a pound of beef
marrow cut in small pieces and parboiled in salted water. Serve
at once.

WHITE BORDELAISE SAUCE

Fry a tablespoonful of chopped onions in butter, add a wineglassful
of white wine and a cupful of Veloute Sauce. Season to taste, boil
for five minutes, take from the fire, add one tablespoonful each
of minced parsley, lemon-juice, and butter.

BROWN SAUCE--I

Brown two tablespoonfuls of flour in butter. Add two cupfuls of
milk or cream and cook until thick, stirring constantly.

BROWN SAUCE--II

Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf,
and a sprig of parsley. Add a heaping teaspoonful of flour and, when
brown, a cupful of stock. Cook until thick, stirring constantly.
Take from the fire, strain, add the juice of half a lemon, and
salt and pepper to season.

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BROWN BUTTER SAUCE

Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.

BUTTER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.

CAPER SAUCE--I

Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.

CAPER SAUCE--II

Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.

CLARET SAUCE

Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole
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Sauce, two tablespoonfuls of beef extract, the juice of a lemon,
red and white pepper and minced parsley to season, and half a cupful
of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two
cupfuls of cream or milk and cook until thick, stirring constantly
Season with salt and pepper.

CUCUMBER SAUCE--I

Chop two cucumbers, drain, and add one tablespoonful