334. - Bechamel Sauce

Take some veal and ham, cut them into dices; some carrots, cloves, onions, laurel leaves, shalots, parsley, and seal-lions, all chopped fine; pepper, grated nutmeg, a little salt and butter, a little veloute and consomme, reduce it to half, and then put in some cream; mix it well with your sauce, boil it all together over a quick fire, shaking it constantly for an hour; if thick enough, strain it through a sieve.

335. - Liyer Sauce

Take the livers of poultry or game, chop them very small with parsley, scal-lions, tarragon leaves, and shalots; soak them in a little butter over the fire, and then pound them; add cullis stock, pepper and salt. Give the whole a boil with two glasses of red wine, coriander, cinnamon, and sugar; reduce and strain it, thicken with a bit of butter rolled in flour; serve it in a sauce-boat.

336. - Liver Sauce for Boiled Chickens

Boil the livers till you can bruise them with the back of a spoon; mix them in a little of the liquor they were boiled in, melt some butter very smooth and put to them; add a little grated lemon-peel, and boil up altogether.

337. - Teufele Sauce

Take a pound of truffles; brush and wash them carefully; put them in a stewpan with some good gravy, two wineglasses of white wine, a small onion, a faggot of parsley and thyme, and an ounce of bacon fat. Let them stew gently until quite tender; take them out, strain and skim the gravy, thicken it with roux or a lump of flour and butter; peel the truffles, cut them in slices as thick as a penny-piece, warm them in the sauce, and serve.

338. - Chestnut Sauce

Scald a score of chestnuts in hot water for ten minutes; skin them; let them stew gently for about half an hour in some good gravy seasoned with a glass of white wine, a little white pepper, salt, and mace or nutmeg; and when quite soft, serve them in the dish.

Or:- Pulp them through a colander to thicken the gravy, making it either brown or white, by using in the former beef-gravy, and in the latter veal-broth, with pounded almonds, and without pepper.

Either of these is equally fit for sauce to guinea-bird or turkey, as well as for stuffing the body of the bird.

339. - Sauces For White Poultrt. Boiled

Liver-Sauce

Take the livers of as many fowls as may be required for the intended quantity of sauce, or, that of a rabbit being much larger, take one liver, boil it with some sprigs of thyme and parsley; dissolve in the water, after taking it out, two anchovies, boned; boil two eggs hard, leave out one white, and shred the rest with the liver, herbs, and anchovies; pound them together in a mortar, adding a saltspoonful of grated lemon-peel and a little pepper and salt. Put it into the saucepan, squeeze upon it the juice of half a lemon, thicken the liquor with butter and a little flour, add to it the pounded ingredients, and stir it until finished.

Or:- If gravy be used instead of water, and butter be omitted, the above may be properly employed as an excellent sauce for roasted rabbit, or for full-grown poultry.