Brown sauce

Simple brown gravy from Erken (1914): browned butter-and-flour roux thinned with meat pan juices, cooked 5 minutes, optionally with cream, seasoned.

Brown tomato sauce from Erken (1914): ham and onion sautéed in butter, flour browned in, thinned with bouillon and tomatoes, simmered 15 min, white wine.

Demi-glace from Erken 1914: brown sauce and brown broth are reduced hard to about 1 dl, kept warm in a water bath, and finished with sherry.

Madeira sauce I from Erken's 1914 cookbook: slow-browned butter and flour thinned with pan juices, cooked 10 minutes, seasoned with Madeira and cayenne.

Madeira sauce II from Erken (1914): brown sauce reduced until nearly stiff, Madeira stirred in, strained, kept warm without boiling; often with truffles.

Olive sauce from Erken (1914): olive flesh peeled off the pits, pits boiled in pan juices that thin a browned roux; olives steep in the sauce unboiled.

Pepper sauce (sauce poivrade) from Erken 1914: onion, carrot and ham browned, reduced with tarragon vinegar and peppercorns, simmered with brown sauce.

Bitter orange sauce (bigarade) for roast goose and duck, Erken 1914: orange juice reduced with brown sauce, finished with orange peel, port and lemon.

Sauce Robert from Erken 1914: onion sautéed in butter, boiled with brown sauce and white wine, seasoned with paprika and cream, mustard stirred in last.

Sauce à la financière from Erken 1914: brown roux with meat juices, finished with Madeira, mushrooms, truffles, salted tongue and chicken strips.

Truffle sauce from Erken's 1914 cookbook: chopped truffles simmered in sherry with brown sauce, tomato sauce, anchovy essence and a little cold butter.

Game sauce (sauce venaison) from Erken 1914: mirepoix browned in butter, steeped in game stock, strained and bound, finished with redcurrant jelly, cream.