Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, and no more. Cover the sauce-pan, and set where it will simmer one hour. Mix together two table-spoonfuls of flour and four of butter. When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper. Boil up once, and serve.
Brown Mushroom Sauce.
One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pepper. Melt the butter. Add the flour, and stir until a very dark brown; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and simmer twenty minutes. Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef.
Brown Mushroom Sauce, No, 3.
One pint of stock, two cloves, one small slice each of turnip, carrot and onion, three table-spoonfuls of butter, two of flour, half a can of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the vegetables in small pieces, and fry in the butter with the cloves until brown. Add the flour, and stir until dark brown; then gradually add the stock. Chop the mushrooms, stir into the sauce, and simmer half an hour. Rub through the sieve. Use the same as the other brown mushroom sauce.
White Mushroom Sauce.
Hake a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter only until smooth. Do not let it become browned.
Beurre Noir.
Two table-spoonfuls of butter, one of vinegar, one of chopped parsley, one teaspoonful of lemon juice, half a tea-spoonful of salt, one quarter of a teaspoonful of pepper. Put the butter in a frying-pan, and when very hot, add the parsley and then the other ingredients. Boil up once. This sauce is for fried and broiled fish, and it is poured over the fish before sending to the table.
Maitre d' Hotel Butter.