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Cook vegetables and spices in butter until well browned but not 
burned; add flour and brown slightly. Add stock gradually and 
stir until well blended and thick. Season with salt and pepper. 
Boil 1 or 2 minutes, strain and serve with beef, or bottle for future 
use. Keep cool. 
Bordelaise Sauce 
— 
TY cup tomato puree 4 slices of meat marrow 
1 tablespoon sherry wine 1 cup Brown Sauce 
Heat together thoroughly and serve with steak. 
Béchamel Sauce 
1 slice onion 2 tablespoons flour 
1 shee carrot 2 tablespoons butter 
V4, bay leaf Vs cup light cream 
Sprig parsley 1 teaspoon salt 
6 pepper corns Vy teaspoon pepper 
1 cup chicken stock 
Simmer first 6 ingredients 20 minutes. Strain and add hot 
water to make 4% cup. Blend flour and melted butter, add hot 
stock and cream and cook 5 minutes, stirring constantly. Season. 
Serve on chicken timbals, croquettes, mousse, or fried chicken. 
Ravigotte Sauce 
Add 1 teaspoon each chopped chives, parsley, tarragon, shallots 
and 1 tablespoon tarragon vinegar to 1 cup Bechamel Sauce. 
Normandy Sauce 
Substitute fish stock for chicken stock in Béchamel Sauce, add 1 
beaten egg yolk, 1 tablespoon lemon juice and a dash of cayenne. 
Serve with fish mousse, timbals, or souffle. 
Mustard Sauce 
2 teaspoons chives, minced VY cup prepared mustard 
2 teaspoons chervil, minced VY cup mayonnaise 
1 teaspoon tarragon, thyme, basil Cayenne 
Mix thoroughly. Good either hot or cold on meat or fish, 
