340. - White Sauce

Boil a large blade of mace, a few cloves and peppercorns, in half a pint of soft water, until the flavor be obtained; strain it off, put it into a saucepan with four anchovies chopped fine, a quarter of a pound of butter rolled in flour, and half a pint of cream: boil and stir it well two minutes. Put some in a tureen, and the remainder in the dish.

341. - For Chickens

Take the legs and necks, with a small bit of the scrag of veal or mutton; put them into a saucepan with two blades of mace, a few white peppercorns, an anchovy, a head of celery sliced, a bunch of sweet herbs, and a small bit of lemon-peel; boil these in a quart of water to half a pint; strain, and thicken it with a quarter of a pound of butter and some flour; boil it five minutes, then put in two spoonfuls of mushrooms, and, having beaten up the yolks of two eggs with a teacup-ful of cream, put it into the sauce, and keep shaking it one way over the fire till it is nearly boiling; then put it into a sauce-tureen.

342. - Vegetable Marrow Sauce

Few sauces are more delicate as an accompaniment for young chickens, whether roast or boiled, than vegetable marrow when deprived of its seeds, if stewed to a pulp and passed through a fine sieve, so as to form it into a puree, which may be then thinned either with fowl-broth seasoned with mace, or with cream and nutmeg.

345. - Cullis

Lay over the bottom of a stewpan as much lean veal as will cover it an inch thick: cover the veal with thin slices of undressed gammon, two or three onions, two or three bay-leaves, some sweet herbs, two blades of mace, and a few cloves. Cover the stewpan, and set it over a slow fire; but when the juices come out, let the fire be a little quicker. When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour; add a little water, mixed with as much flour as will make it properly thick; boil it half an hour, and strain it. This will keep a week.

346. - Roux

White

Put two ounces of butter into a stewpan over a slow fire, allow it to melt, then drain off the buttermilk: make it into a paste by dredging flour over it, and keep it on the fire for a quarter of an hour, taking care that it does not lose its color.

Brown is made in the same manner, only allowed to fry of a dark color. French cooks use no other kind of browning.

347. - Liaison

To thicken or enrich White or Fish Soups, use the following:- Pour the soup, boiling hot, on the beaten yolks of two or three fresh eggs, from which the small tough substance found in it, and called "the tread," should be removed, nor should the soup be suffered to boil after the eggs are added, as it is then apt to curdle.

Or:- Break the yolk of an egg with three spoonfuls of cream, beat them up in the tureen and pour the boiling soup upon it. This may be made in the same proportion, and kept in a basin for other dishes.

348. - Sauce For Fricandeau, Or Roast Veal

Boil an unwashed anchovy cut small, with a cup of gravy, a glass of port wine, a shalot minced, and the juice of half a small lemon; strain, and mix in the dish with the gravy of the meat. Or use sorrel sauce.