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Egg Sauce II

To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.

Brown Sauce I 2 tablespoons butter 1½ slice onion 3 tablespoons flour 1 cup Brown Stock 14 teaspoon salt 1/8 teaspoon pepper Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually, bring to the boiling-point, and let boil two minutes.

Brown Sauce II (Espagnole) 1/4 cup butter 1 slice carrot 1 slice onion Bit of bay leaf Sprig of thyme Sprig of parsley 6 peppercorns 5 tablespoons flour 2 cups Brown Stock Salt and pepper Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boilingpoint, strain, and season with salt and pepper. Brown Mushroom Sauce I To one cup Brown Sauce add one-fourth can mushrooms, drained, rinsed, and cut in quarters or slices.