MUSLIN SAUCE

Melt a piece of butter the size of an egg, sprinkle and stir in some
flour, adding water if it becomes too thick. Keep stirring over the fire
for five minutes, and, still stirring, add pepper and salt and the yolks
of two eggs. You may add the yolks of three or four eggs if you wish for
a rich sauce. The last item is the juice of a lemon to your taste. This
is a very popular addition to meat.

[_Mme. Spinette_.]



SAUCE BORDELAISE

Two shallots, ten tarragon leaves all chopped, are put into a very small
saucepan. Add a large glass of claret, a dessert-spoonful of butter, and
let it all reduce together. Add salt, pepper, three dessert-spoonfuls of
demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of
butter. [_Georges Goffaux_.]



POOR MAN'S SAUCE

Even a piece of meat of poor quality is much liked if it has the
following sauce poured over it when served. Put a little milk, say a
cupful, in a saucepan, with salt and pepper; let it heat. Chop up a
handful of shallots and a quarter as much of parsley that is well washed.
Throw them into the milk; let it boil, and when the shallots are tender