Sauce Tourney And Beshemell

Lav the bottom of a stewpan with ham, cut up two old fowls, and put them to the ham; put as much veal as you think proper for the quantity you intend making, with a few onions, a little thyme and parsley, a few blades of mace, and about half a pint of white stock, to draw it down; be sure not to let it catch the bottom of the stew-pan : when drawn down, fill it up with first stock, and let it boil an hour or better; then strain it off, and fill up your stewpan with water, and it will make good broth for many uses; then put some butter into a stewpan, (about the same quantity as for the coulis;) add a few mushrooms, shalots, a few slices of ham cut in small dice, and about a spoonful of stock, that you have just strained off; let it boil a few minutes; set it on a stove for about half an hour, so as to get all the goodness from the ham; put flour sufficient to thicken it; then add the stock that you have just strained off; let it boil a few minutes, and strain it through a tammy : to make beshemell, put as much cream as will make it of a good white; it should have a little tinge of yellow, which is done by adding a small piece of light coloured glaze.

N. B. Beshemell should not boil more than one or two minutes, as boiling is very apt to spoil the colour. - Those three sauces are the ground-work of all made dishes.

Piquant Sauce

Put a little chopped shalot into a stewpan, and season with salt; let it boil until the stock is boiled away, but not burnt to the bottom ; add as much coulis as you want sauce ; let it boil a few minutes, squeeze a lemon into it, season it with a little pepper and salt, a little sugar, and two drops of garlic vinegar.

Poivrade Sauce

RUB the bottom of a small stewpau with a clove of garlic ; put a small piece of butter, a few slices of onions, a little stock and vinegar, and about twelve grains of old pepper; let it boil down; add a little flour to thicken it, and a little coulis; strain it through a tammy, and squeeze in a lemon.

Carrot Sauce

Cut the red part of a large carrot into small dice, very neat; boil them in a little best stock until it comes to a glaze, then add coulis according to the quantity of sauce that is wanted.

Sauce Hashis

Cut a few mushrooms, onions, pickled cucumbers, walnuts, (first scraping the black coat off,) and carrots, into dice; boil them in a little stock, until it comes to a glaze; then add coulis, and let it boil.

Alemand Sauce

Put a little minced ham into a stew-pan, and a few trimmings of poultry, either dressed or undressed ; three or four shalots, one very small clove of garlic, a bay leaf, two tarragon leaves, and a few spoonfuls of stock ; let them simmer for half an hour; strain it off, and add coulis ; squeeze in a lemon, season with pepper and salt, and a little Cayenne pepper and sugar.

Italian Sauce, Brown

Put a few chopped truffles and sha-lots into a stewpan, with a slice of ham ; mince it very fine, and add a little stock; let it simmer for a quarter of an hour; put beshemell to it, according to the quantity of sauce that is wanted; let it boil about a minute; if it should lose its colour, add a little cream, and strain it through a tammy ; season it with a little salt, a few drops of garlic vinegar, squeeze of a lemon, and a little sugar.