CREAM OR WHITE SAUCE
2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper
Rub the butter and flour together, add the milk cold and stir until boiling; add the pepper and salt and it is ready for use.
BROWN BUTTER SAUCE
6 tablespoonfuls of butter 1 teaspoonful of mushroom catsup 1 tablespoonful of vinegar 4 tablespoonfuls of stock
Melt the butter, brown it and then skim; pour it carefully into a clean saucepan, add the vinegar, catsup and stock, boil a minute, and it is ready for use.
SAUCE PERIGUEUX
4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a saucepan on the back of the stove. Rub half the butter and flour together, add the stock, stir until boiling and add one teaspoonful of kitchen bouquet, the salt and pepper, and then the truffles; cook ten minutes, add the remaining quantity of butter and use at once.