Brown butter, add remaining ingredients. Heat and serve.
Caper Sauce
- 2 tablespoons butter
4 tablespoons flour
¼ teaspoon salt
few drops onion juice
few grains cayenne
1½ cups boiling water
¼ cup capers
1 tablespoon butter
Melt the two tablespoons butter, add flour, seasonings, and water. Cook ten minutes; add capers and just before serving a tablespoon butter.
Celery Sauce
Use receipt for [White Sauce], using instead of one cup of milk, one half cup of milk and one half cup of water in which celery was cooked.
Add just before serving two cups of chopped celery which has been boiled until tender.
Champagne Sauce
Add to [Brown Sauce], one half cup of champagne and two tablespoons finely chopped pimentoes.