BROWN BUTTER SAUCE
6 tablespoonfuls of butter
1 teaspoonful of mushroom catsup
1 tablespoonful of vinegar
4 tablespoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use.
SAUCE PERIGUEUX
4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove. Rub half the butter and flour together, add the stock, stir until boiling and add one teaspoonful of kitchen bouquet, the salt and pepper, and then the truffles; cook ten minutes, add the remaining quantity of butter and use at once.
TOMATO SAUCE
Rub together two level tablespoonfuls of flour and two of butter. Add a half pint of strained tomatoes. Stir until boiling. Add a teaspoonful of onion juice, a half teaspoonful of salt and a saltspoonful of pepper. Strain and use.
PAPRIKA SAUCE
Rub together two level tablespoonfuls of flour and two of butter, with a tablespoonful of paprika. Add a half pint of chicken stock. Stir until boiling. Add a half teaspoonful of salt, and strain. This sauce may be used over chicken as well as eggs.
CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful of curry powder and a half teaspoonful of salt. Mix and add a half pint of boiling water. Stir until boiling, and strain.
ITALIAN SAUCE
Chop sufficient carrot to make a tablespoonful; chop one onion. Place them in a saucepan with three level tablespoonfuls of butter, a bay leaf and a blade of mace. Shake the pan over the fire until the vegetables are slightly browned. Drain off the butter and add to it two level tablespoonfuls of flour, a half cupful of good stock, a half cupful of strained tomatoes, and bring to a boil. Add a half teaspoonful of salt and a dash of cayenne. Strain. Stir until boiling, strain again and add four tablespoonfuls of sherry.