Oyster Sauce

2 tablespoons butter 4 tablespoons flour 1½ cups oyster liquor.

1 cup oysters ¼ teaspoon salt few grains cayenne.

Parboil oysters; drain and reserve liquor. Make a White Sauce with butter, flour, seasonings and oyster liquor; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk.

Pepper Sauce

To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon Kitchen Bouquet. Simmer one half hour, strain and serve.

Piquante Sauce

3 tablespoons butter.

4 tablespoons flour ½ teaspoon salt.

1½ cups Brown Stock ¼ teaspoon pepper.

1 tablespoon chopped chives 1 tablespoon chopped olives 1 tablespoon chopped pepper 1 tablespoon chopped pickle 1 tablespoon capers.

2 tablespoons vinegar.

Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes.

Poulette Sauce

To White Sauce add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.

Port Sauce

To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine.

Ravigote Sauce

Melt four tablespoons butter; add one half cup onion. Add to one pup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.

Sorrel Sauce

To Hollandaise Sauce add one cup washed and chopped sorrel.

Shrimp Sauce

½ cup butter.

¼ cup flour.

1½ cups hot water.

1 teaspoon salt.

⅛ teaspoon pepper.

2 egg yolks.

½ cup shrimps.

Melt butter; add flour. When well blended, add hot water, cook thirty minutes; add seasonings and pour on to the slightly beaten yolks of eggs; add shrimps broken in pieces and serve.

Sauce Supreme

To White Sauce made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine.

Soubise Sauce

To Hollandaise Sauce add one cup finely chopped cooked and seasoned onion.

Sauce Tartare

To one cup of Mayonnaise Dressing add one tablespoon each of finely chopped parsley, finely chopped olives, finely chopped pickle, and one teaspoon finely chopped chives.

Tomato Sauce

4 tablespoons butter 2 tablespoons onion 2 tablespoons carrot 4 tablespoons flour.

1 tablespoon parsley ½ teaspoon salt 1 cup stock 1 cup tomato.

Melt butter; add onion, carrot and parsley. Cook five minutes. Strain. To butter add flour; when well blended add stock and tomato. Simmer one half hour. Serve.

Tomato Cream Sauce

1 cup White Sauce.

1 tablespoon butter.

1 tablespoon chopped celery.

1 tablespoon chopped onion.

1 tablespoon Kitchen Bouquet 1 teaspoon Worcestershire Sauce ½ teaspoon lemon juice 1 cup tomatoes.

¼ teaspoon soda.

Melt butter; add celery and onion, cook five minutes; add tomatoes; cook ten minutes. Strain; add soda. To White Sauce add Kitchen Bouquet and Worcestershire Sauce; cook five minutes.

Combine Tomato Sauce and White Sauce; add lemon juice and serve.

Trianon Sauce

To Hollandaise Sauce add one half cup sauted mushrooms and two tablespoons wine.

Veloute Sauce

4 tablespoons butter 4 tablespoons flour teaspoon salt nutmeg.

1 cup white stock.

½ cup cream.

½ cup mushrooms.

Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.

Vinaigrette Sauce

⅛ cup olive oil.

1 tablespoon chopped pickles 1 tablespoon chopped pepper 1 tablespoon chopped parsley.

½ teaspoon paprika 1 teaspoon salt few grains cayenne ¼ cup vinegar.

Mix ingredients in order given, stir well and serve cold.