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