Tomato Béarnaise Sauce
To Béarnaise Sauce add one fourth cup tomato purée.
Both Béarnaise and Tomato Béarnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth. The sauce should be creamy and of the consistency of [Mayonnaise Dressing].
Bread Sauce
- 2 tablespoons butter
½ cup bread crumbs
2 tablespoons chopped onion
3 cloves
bit of bay leaf
sprig of parsley
½ teaspoon salt
¼ teaspoon pepper
1-¾ cups milk
bit of mace
Scald milk with seasonings, cook twenty minutes, strain; add crumbs and butter, cook twenty minutes, and serve with game.
Browned Bread Sauce
Use same rule as for [Bread Sauce], adding one cup crumbs, which have been sautéd a light brown in butter.
Black Butter Sauce
- 4 tablespoons butter
few grains cayenne
1 tablespoon parsley
2 tablespoons vinegar