=190. Sauce Colbert.=--Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving.
=191. Sauce Perigueux.=--Chop up very fine two fine truffles; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce (No. 151). Just allow to come to a boil, and serve very hot.
=192. Sauce Robert.=--Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color, or about five minutes; then moisten with half a glassful of white wine and half a pint of Espagnole sauce (No. 151). Boil for ten minutes; then add a teaspoonful of dry English mustard, diluted in cold broth or gravy; stir carefully, and finally rub through a hair sieve and serve.
=193. Sauce Salmi.=--Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185); add two or three livers of any kind of game at hand, cut into small dice-shape pieces. Cook together on a moderate fire for ten minutes; then strain through a colander; mix in the zest of a sound lemon just before serving.
=194. Sauce Poivrade.=--Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce (No. 151). Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.
=195. Sauce Napolitaine.=--Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), two tablespoonfuls of tomato sauce (No. 205), and two tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for ten minutes, and rub through a sieve.