Page:The Boston cooking-school cook book (1910).djvu/333

 juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks.

Sauce Finiste

3 tablespoons butter 1/2 teaspoon mustard Few grains cayenne 1 teaspoon lemon juice 1-1/2 teaspoons Worcestershire Sauce 3/4 cup stewed and strained tomatoes

Cook butter until well browned, and add remaining ingredients.