be tepid, for it would probably turn if it were over-heated. Serve it with grilled, butcher's meat and poultry.
63—BÉARNAISE SAUCE WITH MEAT GLAZE,
OTHERWISE VALOIS SAUCE OR FOYOT SAUCE
Prepare a Béarnaise sauce as explained in No. 62. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve it with butcher's meat.
64—BÉARNAISE TOMATÉE SAUCE OR CHORON SAUCE
Proceed in exactly the same way as for Béarnaise No. 62. When the sauce is made and rubbed through tammy, finish it with one-third pint of very red tomato purée. In this case the final addition of chervil and tarragon should not be made.
This is proper to "Tournedos Choron," but it may accompany grilled poultry and white, butcher's meat.
65—BERCY SAUCE
Heat two oz. of chopped shallots. Moisten with one-half pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being, of course, that of a fish similar to the one the sauce is to accompany. Reduce to a good third, add one-third pint of velouté, let the sauce boil some time, and finish it, away from the fire, with four oz. of butter (added by degrees), a few drops of fish glaze, half the juice of a lemon, and one oz. of chopped parsley.
Serve with medium-sized poached fish.
66—BUTTER SAUCE
Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect leason, and do not allow to boil. Add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter.
Be careful that the sauce does not boil after it has been thickened.
67—BONNEFOY SAUCE, OR WHITE BORDELAISE SAUCE
Put in a stewpan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bor-
