FINE HERB SAUCE--I

Fry in butter one tablespoonful each of minced parsley and onion.
Add to one pint of White Sauce and reheat. Season with salt and
pepper, and serve.

FINE HERB SAUCE--II

Prepare according to directions given for Brown Italian Sauce,
using butter instead of oil and half a cupful of minced parsley
instead of the thyme and bay-leaf. Season with grated nutmeg and
add to either Spanish or Veloute Sauce.

FLEMISH SAUCE

Prepare a cupful of Drawn-Butter Sauce, take from the fire, add
the yolks of two eggs well-beaten, and pepper, grated nutmeg, made
mustard, vinegar, and minced parsley to season.
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Add gradually half a cupful of melted butter and serve.

GARLIC SAUCE

Peel the garlic and boil for an hour, changing the water four times.
Drain, chop, and mix to a smooth paste with melted butter. The
flavour is mild and resembles almond.

SAUCE À LA GASCONNE