FINE HERB SAUCE--I
Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.
FINE HERB SAUCE--II
Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.
FLEMISH SAUCE
Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
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Add gradually half a cupful of melted butter and serve.
GARLIC SAUCE
Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.
SAUCE A LA GASCONNE
Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten.
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