The royal baker and pastry cook : $b A manual of practical cookery

chopped capers and pickles and simmer 5 minutes. =Mushroom Sauce.=—Make 1 cup brown sauce, using equal quantities stock and liquor from canned mushrooms. Season, add 2 tablespoons chopped mushrooms, simmer 5 minutes. =Sharp Brown Sauce.=—1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, ⅔ cup stock. Make same way as brown sauce, add salt and pepper to taste. =Sauce Robert.=—1 cup brown sauce made with stock, 1 teaspoon sugar, 1 teaspoon made mustard, 1 tablespoon vinegar. Simmer 5 minutes. =Olive Sauce.=—1 cup brown sauce, 24 stoned olives, 1 tablespoon sherry. Simmer olives in hot water 10 minutes. Drain, add sauce, simmer 5 minutes; take from fire and add sherry. =Spanish Sauce.=—Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry. =Currant Jelly Sauce.=—Melt ½ glass currant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute. =Tomato Sauce.=—Simmer ½ can tomatoes, 1 chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes. =Italian Tomato Sauce.=—Simmer together for 20 minutes ½ can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark; add 2 tablespoons flour, brown again; add gradually 1 cup rich brown stock, then the cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more seasoning if necessary. =Hollandaise Sauce.=—Cream ½ cup butter; add gradually 2 beaten egg yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add ½ cup boiling water, and stir over boiling water till thick as boiled custard. Serve immediately. =Sauce Tartare.=—Make 1 cup mayonnaise (see Salads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish. =Maître d’Hôtel Butter.=—Cream 2