- 3 tablespoons butter
4 tablespoons flour
½ teaspoon salt
1½ cups Brown Stock
¼ teaspoon pepper
1 tablespoon chopped chives
1 tablespoon chopped olives
1 tablespoon chopped pepper
1 tablespoon chopped pickle
1 tablespoon capers
2 tablespoons vinegar
Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes.
Poulette Sauce
To [White Sauce] add one half cup cream; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice.
Port Sauce
To [Brown Sauce] add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine.
Ravigote Sauce
Melt four tablespoons butter; add one half cup onion. Add to one cup of [Béchamel Sauce], with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating.