Colbert, English and Tarragon Sauces

Colbert.—Boil up one gill of meat glaze (No. 401) in a saucepan, remove it from the fire, and then incorporate into it four ounces of fresh butter, working them well together with an egg-whisk, until the butter is thoroughly melted; then add the juice of two lemons, some grated nutmeg, and two tablespoonfuls of good sherry wine; strain through a tammy, add a teaspoonful of chopped parsley, and serve.

English.—Put a saucepan on the fire, containing two tablespoonfuls of Worcestershire sauce, and two of mushroom catsup, the same quantity of melted meat glaze (No. 401); take it off when it bubbles, then work slowly into it two ounces of anchovy butter, the juice of one lemon, and a little grated nutmeg; strain through a tammy and serve.

With Tarragon or Chervil.—Pour a gill of melted meat glaze (No. 401) into a saucepan; at the first boil take it off the fire, and whip in with it a quarter of a pound of butter divided into small pats; finish the sauce with the juice of two lemons, and half a spoonful of tarragon leaves, or else a spoonful of chervil leaves, one or the other finely cut up.