Take off the fillets, etc, of three chickens, cut them up into little dice, pound them into a mortar, and reduce them to a paste; this done, pass them first through a wire sieve, and afterwards through a hair sieve or a quenelle sieve. Put this meat into a moderate-sized basin, and stand it in a cool place till wanted. Eemove the legs from the carcases of the chickens (these may be used for something else), wash the carcases in cold water, and let them soak for an hour.

Now take 1 1/2 lb. of lean veal, mince it up rather fine, put it in a saucepan which will hold about three quarts of liquid, add the half of one white of egg; mix all together, add two pints of water and nearly a quart of stock, one chopped onion, one carrot, a little celery, and the carcases; boil up on a quick fire, stirring from time to time with a wooden spoon. As soon as it boils, remove to side of fire, so that it should only boil on one side, and quite slowly, removing the grease from time to time. Let it boil for three hours. Strain the foundation through a well-rinsed cloth. The above is the foundation for the Sauce Supreme.