and serve.

DUXELLES SAUCE--II

Prepare a pint of Veloute Sauce, add a wineglassful of white wine
and two tablespoonfuls of beef extract. Boil for five minutes,
add two tablespoonfuls each of chopped mushrooms and cooked beef
tongue or ham. Add a little minced parsley, reheat, and serve.

EGG SAUCE--I

Add one half cupful of sliced or chopped hard-boiled eggs to two
cupfuls of Drawn-Butter Sauce.

EGG SAUCE--II

Prepare a Cream Sauce according to directions previously given, and
add the yolks of two raw eggs, a tablespoonful of grated onion, a
hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.

ESPAGNOLE SAUCE

Add a small bay-leaf, a blade of mace, and
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two cloves, to two cupfuls of white stock. Simmer for fifteen minutes.
Cook together two tablespoonfuls of butter and three of flour;
add the heated stock and cook until thick, stirring constantly.
Add one tablespoonful each of chopped ham, onion, celery, carrot,
and parsley, with salt and paprika to season. Simmer for an hour,
strain, and serve very hot.