Page:The Boston cooking-school cook book.djvu/322

268 Brown Sauce II (Espagnole) Yy cup butter Sprig of parsley 1 slice carrot 6 peppercorns 1 slice onion 5 tablespoons flour Bit of bay leaf. 2 cups Brown Stock Sprig of thyme ’ Salt and pepper

Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-- point, strain, and season with salt and pepper.

To one cup Brown Sauce add one-fourth can mushrooms, drained, rinsed, and cut in quarters or siices Brown Musureom Sauce II 1 can mushrooms VY cup tlow 44 cup butter — 2 cups Consoin.... .» Brown 1 tablespoon lemon juice Stock Salt and peppei

Drain and vinse mushrooms and chop finely one-half .of same. Cook five minutes with butter and lemon juice; drain; brown the butter, aad flour, and when well-browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.

To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and pickle, and a few grains of cayenne.

Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook five minutes. Drain olives, and add to two cups Brown Sauce I or IL