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Soubise Sauce

Peel three large onions, cut them into slices, put them in a saucepan with a piece of butter, fry them, but not to color. Mix with the onions one-half pint of veal gravy, and boil until tender. Skim the sauce, pass it through a fine sieve, season it with salt and cayenne pepper, mix in one tablespoonful of hot cream, and serve.

Spanish Sauce, Espagnole Prepare a brown roux in a saucepan with one-fourth pound of butter, and four teaspoonfuls of flour, by stirring it over the fire in one direction with a wooden spoon until colored; then leave it in the saucepan until thoroughly colored. Pour in with the roux one pint of good broth, stirring it gently at the same time until smooth. Let the sauce simmer slowly for about an hour, skimming it often to clear it, then boil it briskly over the fire until reduced a little, and strain it through a fine hair-sieve. Stir the sauce in a basin until nearly cold, then put in a small lump of butter.