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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 of grated
onion and half of a minced bean of garlic.
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