Season with salt, pepper, and grated nutmeg.
BOMBAY SAUCE
Season Drawn-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
[Page 18]
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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