Mushroom Sauce
Make brown sauce and add to it ½ can of button mushrooms, halved. Let heat through before serving.
Nut Sauces
For these use pignola (pine) nuts, almonds, chestnuts, or any other sort. Remove the shells, blanch in boiling water to remove the inner skin, and chop them very fine. Put 1 tablespoon of butter in a frying pan, and when melted add to it 1 tablespoon of chopped onion, and let cook for five minutes; then add ½ cup of chopped nuts and stir until brown, scrape the contents of the pan into a mortar, and pound them well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in a saucepan, and when melted and smooth add ½ cup of milk and ½ of the nuts; let cook slowly two or three minutes, add another ½ cup of milk and the remaining nuts. Salt well, and add a little pepper; let cook very slowly, and when the sauce is the proper thickness stir in 1 tablespoon of thick cream.
The sauce can be darkened with brown colouring, or by browning the thickening flour in butter.