161. Sauce Piquante.
Take equal quantities of vegetable stock and Tomate à la Vatel (Dandicolle and Gaudin), fry a chopped onion brown, add the above, thicken with arrowroot, boil and strain.
[162]. Rich Brown Gravy.
Melt 1 oz. butter or nutter in a small saucepan, then add nearly a tablespoonful of flour, and keep stirring until you get a rich dark brown, being careful not to burn; now add slowly some stock made by stewing brown haricot beans, and simmer slowly for about 20 minutes. At serving time, add a good teaspoonful of Nutril, Wintox or Marmite.
163. Tarragon Sauce.
Melt 1-oz. of butter, stir in ½-oz. of flour until free from lumps, add ¼-pt. of milk and stir until it boils. Finally add 20 or 30 drops of Tarragon vinegar. This sauce is an excellent addition to cauliflower, and the flavour is unique.
[164]. Parsley Sauce.
Make in same way as in the above recipe, but substitute a large teaspoonful of finely chopped parsley for the vinegar.
165. Tomato Sauce.