_Brown Butter, or Beurre Noir._--This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use.
It is sometimes used with vinegar, but in that case it is described in the receipts.
_Caper._--Mix well together, cold, in a small saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk of an egg beaten with a teaspoonful of water, mix and serve.
_Celery._--Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and strain it before using.
_Colbert._--Set half a pint of meat gravy on the fire, in a small saucepan with half a dozen mushrooms and one or two truffles chopped fine (the latter, if handy), boil gently five minutes, add one ounce of butter, stir, and when the butter is melted and mixed with the rest, it is ready for use.
_Coulis of Fish_, _or Fish Gravy_, is one and the same thing.
Boil hard four eggs, and put the yolks in a mortar. Take a pike weighing about two pounds, clean, prepare, and broil it as directed; split it open, take all the bones and skin off, put the flesh in the mortar with the yolks, and pound the whole, and knead it with a little butter. Place a little butter, of the size of a walnut, in a stewpan, and set it on a good fire; when melted, fry in it till of a golden color, two carrots and two onions cut in slices; after that add also a piece of bay-leaf, two sprigs of parsley, one of thyme, a little isinglass, the eggs and fish, and cover with water; simmer gently about one hour and a half, and strain.
If found too thin after it is strained, set it back on the fire, add a little more isinglass, and simmer fifteen minutes longer.
_Coulis of Veal._--Place in a stewpan about one pound of veal, fillet or knuckle, with four ounces of bacon, not smoked, and cut fine; also a carrot cut fine, a little pepper, and grated nutmeg; set on a slow fire, cover well; half an hour after augment the fire, and as soon as you see the meat sticking to the pan, subdue it, leave it so ten minutes, then take from the fire, put the bacon, veal, and carrot on a dish; put butter about the size of an egg in the pan; when melted, sprinkle in it a teaspoonful of flour, stir with a wooden spoon, then put the meat back into it. Cover with warm broth and set on a slow fire for about two hours; take off, throw in it a few drops of cold water, skim off the fat, strain, and use.