132. Demi-Glaze—Thin Brown Sauce for Made Dishes.—When I have a small dinner-party, I always, as I told you before, make small quantities of white and brown sauce as above, but this is a nice way of clarifying a brown sauce without much trouble, and makes it a beautiful transparent brown color: but although I have made it quite a study, that each entrée, or made dish for daily use, should make its own sauce, yet I must impress upon you that this sauce is the real key to cooking a good and ceremonious dinner. Put a pint of brown sauce in a middle-sized stewpan, add to it half a pint of broth or consommé, put it on the stove, stir with wooden spoon, let it boil as fast as possible, take the scum off which will rise to the surface, reduce it until it adheres lightly to the spoon, pass it through a sieve or tammy into a basin, stir now and then until cold, to prevent a skin forming on the top, put it by until wanted for use. It will keep for a week in winter, by adding half a gill of white broth every other day, and giving it a boil; the addition of a tablespoonful of tomatos, gives it a beautiful color; use where indicated.