Brown sauce may be prepared in advance and keeps well in refrigerator for more than two weeks./Brown sauce made in the "grande maniêre" has always been practically impossible to prepare at home. It requires the previous preparation of stock, then the reducing of the stock to glaze or half-glaze, and then the making of the sauce itself. The housewife solves the problem by dispensing with glaze or half-glaze and using instead strong bouillon, consomme, or bouillon cubes. Canned beef consomme makes excellent brown sauce. The characteristic flavor of consommé fades away into the flavors of the other ingredients, leaving only that much of the taste which is part of the sauce.