=The Small Compound Sauces=
_Remarks._—In order that the classification of the small sauces should
be clear and methodical, I divide them into three parts.
The first part includes the small brown sauces; the second deals
with the small white sauces and those suited to this part of the
classification; while the third is concerned with the English sauces.
=The Small Brown Sauces=
31—SAUCE BIGARRADE
This sauce is principally used to accompany braised and poëled
ducklings. In the first case, the duckling’s braising stock, being
thickened, constitutes a sauce. In the second case, the stock is clear,
and the procedure in both cases is as follows:—