White Sauce

2 tablespoons butter.

2 tablespoons flour.

1 cup milk or white stock.

\ teaspoon salt few grains cayenne \ teaspoon pepper.

Melt butter, add flour, seasonings and liquid. Stir until the boiling point is reacted. Boil five minutes, beating constantly.

Brown Sauce

3 tablespoons butter 1 cup milk or brown stock.

4 tablespoons flour ¼ teaspoon salt.

Few grains pepper.

Melt the butter and cook until brown, add flour and seasonings, and stir until brown. Add liquid, little at a time, and boil five minutes, stirring all of the time.

Allemande Sauce

Use same ingredients as for Veloute Sauce, adding the yolks of two eggs and one teaspoon chopped parsley. Cook one minute.

Bechamel Sauce

2 tablespoons butter 2 tablespoons flour 1 teaspoon chopped onion 1 teaspoon chopped carrot.

Bit of bay leaf ½ teaspoon salt ¼ teaspoon pepper 1 cup white stock.

Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.

A richer sauce is made by adding one half cup cream.

Bearnaise Sauce

4 egg yolks ½ teaspoon salt cayenne.

4 tablespoons oil or butter 1 tablespoon tarragon vinegar 1 tablespoon hot water.

1 teaspoon chopped parsley.

Mix yolks and water; add butter and set in a dish of hot water; stir constantly until mixture thickens; add seasonings and serve immediately.

Tomato Bearnaise Sauce

To Bearnaise Sauce add one fourth cup tomato puree.

Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of Mayonnaise Dressing.

Bread Sauce

2 tablespoons butter ½ cup bread crumbs.

2 tablespoons chopped onion.

3 cloves.

Bit of bay leaf.

Sprig of parsley ½ teaspoon salt ¼ teaspoon pepper 1¾ cups milk bit of mace.

Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.

Browned Bread Sauce

Use same rule as for Bread Sauce, adding one cup crumbs, which have been sauted a light brown in butter.

Black Butter Sauce

4 tablespoons butter 1 tablespoon parsley.

Few grains cayenne 2 tablespoons vinegar.

Brown butter, add remaining ingredients. Heat and serve.

Caper Sauce

2 tablespoons butter 4 tablespoons flour ¼ teaspoon salt few drops onion juice.

Few grains cayenne 1½ cups boiling water ¼ cup capers 1 tablespoon butter.

Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and just before serving a tablespoon butter.

Celery Sauce

Use receipt for White Sauce, using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.

Add just before serving two cups of chopped celery which has been boiled until tender.