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. Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.

CUCUMBER SAUCE--II

Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.

CUCUMBER SAUCE--III

Chop a cucumber finely, season with salt,
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