40—Italian Sauce

Ordinary Italian Sauce.—Put into a stewpan six tablespoonfuls of Duxelles (see No. 223, Ordinary or Dry Duxelle), two oz. of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatée. Boil for ten minutes, and complete, at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed.

Lenten Italian Sauce.—Same preparation, only (1) omit the Ham, and (2) substitute Lent Espagnole (combined with fish fumet made from the fish for which the sauce is intended) for half glaze with tomatoes.