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Spanish Sauce

2 tablespoons finely chopped lean raw ham 2 tablespoons chopped celery 2 tablespoons chopped carrot 1 tablespoon chopped onion 14 cup butter 1/4 cup flour 1½ cups Brown Stock 2/3 cup stewed and strained tomatoes Salt and pepper Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.

Béchamel Sauce 1½ cups White Stock 1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley 1½ teaspoon pepper 6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk ½ teaspoon salt Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

Yellow Béchamel Sauce To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.