2 tablespoons Sherry wine
Rind of 1 orange, cut in fancy shapes
Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.
Sauce à l’Italienne
| Onion | 2 tablespoons each, finely chopped |
| Carrot | |
| Lean raw ham | |
| 12 peppercorns | |
| 2 cloves | |
| Sprig marjoram | |
| 2 tablespoons butter | |
| 2½ tablespoons flour | |
| 1 cup Brown Stock | |
| 1¼ cups white wine | |
| ½ tablespoon finely chopped parsley | |
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered sugar.
Tomato Sauce I (without Stock)
½ can tomatoes or