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Financiere Sauce

Put one pint of stock into a saucepan with one ounce of brown roux and stir it over the fire until boiling, skimming it occasionally. Mix with the above ingredients one wineglassful each of mushroom catsup and Madeira, a little cayenne pepper and a small piece of meat-glaze. Move the saucepan to the side of the fire and let the sauce simmer gently for fifteen minutes. Skim the sauce, boil it up again and then strain it. The sauce is then ready for use. Financiere Sauce (for Fish).

Put one pint of lean Spanish sauce into a saucepan with one-half pint each of essence of mushrooms and truffles, two wineglassfuls of Madeira and a small piece of meat-glaze. Boil the mixture and reduce it until it will coat a spoon. Strain it through a silk sieve; it is then ready for use.