1⁄12 lb. of butter 2 tbsps. of flour 1 tsp. of sliced onion 1 pt. of bouillon 1 tsp. of meat extract ½ cup champignon liquor ¼ cup of red wine or 4 tbsps. of Madeira 1 tbsp. lemon juice Salt to taste 1 pinch of sugar ½ pt. of champignons Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice. No. 29—TRUFFLE SAUCE. Quantity for 6 Persons. 1⁄12 lb of butter 3 tbsps. of flour 1 tsp. of chopped onion 1 pt. bouillon or beef gravy 1 cup red wine ½ cup Madeira 2 cloves 1 bay-leaf 1 pinch of sugar Salt to taste 1 small can of truffles ½ tsp. meat extract 6 pepper-corns Preparation: Butter and onion are browned, flour stirred in and bouillon added, together with red wine, Madeira, pepper, meat extract, cloves, bay-leaf and put in the peelings of truffles, cook slowly for 1 hour, strain through a fine sieve. Chop the peeled truffles and add them, season with salt and a little sugar. No. 30—MOREL SAUCE. Quantity for 6 Persons. 1 lb. of fresh morels or ½ can of morels 1 pt. of bouillon 2 tbsps. of butter 2½ tbsps. of flour 1 tsp. onion 1 pinch of pepper ½ pt. morel liquor ½ tsp. meat extract ⅛ lb. raw, lean ham 1 tsp. minced parsley 1 tsp. of butter Salt Preparation: The fresh morels are cleaned, washed in lukewarm water and put on the fire with lukewarm water, stirring carefully while heating the water. Then they are poured into a colander. This process is repeated until there is no more sand on the morels. The last water is put aside. After a while pour it off carefully from the settlings and boil down to ½ pt. The ham and onion are cut into small dice, fried brown in 2 tablespoonfuls of butter, the flour stirred in and browned 1 minute, then add the bouillon and morel liquor and cook slowly for 45 minutes. Add the meat extract, pepper, salt and strain it. Cut up the morels, put them into the gravy, let it come to boil again, add parsley and serve very hot. No. 31—PARSLEY GRAVY. Quantity for 6 Persons. 1⁄12 lb. of butter 1 tbsp. chopped onion 2½ tbsps. of flour 1 pt. bouillon 1 tbsp. of lemon juice 1 pinch of pepper Salt 4 tbsps. of finely chopped parsley Preparation: The finely chopped onions and flour are browned in butter, bouillon added and cooked 10 minutes, stirring constantly. Season with salt, pepper and lemon juice, add the chopped parsley, but do not cook any longer. Remarks: ¼ cup of sweet cream will improve the gravy. No. 32—DILL, CHIVE OR TARRAGON GRAVY.