BÉCHAMEL SAUCE
Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.
BROWN SAUCE—I
Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly
BROWN SAUCE—II
Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf, and a sprig of parsley. Add a heaping teaspoonful of flour and, when brown, a cupful of stock. Cook until thick, stirring constantly. Take from the fire, strain, add the juice of half a lemon, and salt and pepper to season.
BROWN SAUCE—III
Cook together two tablespoonfuls of butter and three of flour, seasoning with salt and pepper. When the flour is brown, add gradually one and one-half cupfuls of stock. Cook until smooth and thick, stirring constantly.
BROWN BUTTER SAUCE OR BEURRE NOIR
Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar and salt and pepper to season. Serve hot.
