Process: Prepare the same as thin White Sauce, being careful not to scorch while cooking.
Brown Mushroom Sauce
- 1 can button mushrooms.
- 4 tablespoons butter.
- 4 tablespoons flour.
- 2 cups brown stock.
- ½ tablespoon lemon juice.
- 2 tablespoons sherry wine.
Process: Melt the butter in a sauce-pan, brown it richly; add flour and continue browning, stirring constantly. Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.
Veloute Sauce
- 2 tablespoons butter.
- 2 tablespoons flour.
- 1 cup chicken or white stock.
- Salt and pepper.
Process: Prepare same as thin White Sauce.
Creole Sauce
Prepare a Brown Mushroom Sauce. Melt two tablespoons butter in a sauce-pan, add one green pepper, finely chopped, one small onion finely chopped and cook five minutes. Add two tomatoes cut in pieces or one cup of canned tomatoes, and ten olives pared from the pit in one continuous curl. Cook three minutes. Add the Brown Sauce and bring to the boiling point. Add two tablespoons sherry wine. Do not strain the sauce. Serve with steaks, chops and Fillet of Beef.