Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see consommée, page 85) and thickened with delicate white roux. The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served; it must then be strained previously to being dished. Either first dissolve an ounce of butter, and then dredge gradually to it three quarters of an ounce of flour, and proceed as for the preceding receipt: or blend the flour and butter perfectly with a knife, before they are thrown into the stewpan, and keep them stirred without ceasing over a clear and gentle fire until they have simmered for some minutes, then place the stewpan high over the fire, and shake it constantly until the roux has lost the raw taste of the flour; next, stir very gradually to it a pint of the gravy, which should be boiling: set it by the side of the stove for a few minutes and skim it thoroughly.
Butter, 1 oz.; flour, 3/4 oz.; strong, pale gravy, seasoned with mushrooms and green onions, 1 pint.
With the addition of three or four yolks of very fresh eggs, mixed with a seasoning of mace, cayenne, and lemon-juice, this becomes German sauce, now much used for fricassees, and other dishes; and minced parsley (boiled) and cayenne vinegar, each in sufficient quantity to flavour it agreeably, convert it into a good fish sauce.