Sauce Bechamel - Bechamel Sauce

Originally, this sauce was a veloute reduced with cream; big chunks of veal were cooked in the sauce, and its preparationwas all except economic.

Modern practice proceeds more systematically. Bechamel is to-day neither more nor less than a cream sauce. It is more wholesome than veloute, and is prepared with boiled milk, although a part of cream may be used. The same directions as for Veloute may be followed.

Simmer the sauce gently for 1 1/2 to 2 hours, flavor with a faggot of herbs, 2 onions, one of them stuck with 3 cloves, and 1 carrot. Season with salt and a pinch of sugar; strain and put aside for further use.

Sauce Tomate - Tomato Sauce

Select 2 gallons of ripe tomatoes, wash them well and cut them in pieces; place in a saucepan with 2 quarts of stock and set on the fire to stew for 20 minutes.

Heat 8 ounces of butter in another saucepan, add 3 onions, 2 carrots and 6 ounces of raw smoked ham, all cut in squares.

When the butter clears, add 2 cloves of garlic and 6 ounces of flour; let cook for 10 minutes, without browning; then add the stewed tomatoes and a faggot of herbs. Let this simmer for 1 hour, 'then rub through a fine sieve. Season to taste and reduce to a good consistency.

Note. - Canned tomatoes may be used instead of the fresh.

Sauces Composees - Compound Sauces. Sauce Aleemande - German Sauce

Reduce 2 quarts of Veloute with 2 gills of chicken broth and 2 gills of cream until the sauce covers the back of a spoon; bind the sauce with 8 egg yolks, 1 gill of cream and 4 ounces of butter. Cook the eggs without allowing the sauce to boil. Season with salt, cayenne, grated nutmeg and the juice of a lemon.

Strain and place in a bain-marie, with a little butter on top of the sauce to prevent the forming of a skin.

Sauce Aurore - Aurora Sauce

Incorporate to 1 quart of German Sauce, 1 pint of reduced tomato sauce, add 3 ounces of shredded ham.

Sauce Capre - Caper Sauce

Mix together 1 pint of Cream Sauce and 1 pint of German Sauce, add some Nonpareil capers.

Sauce Au Celeri - Celery Sauce

Cut 4 stalks of celery in 3/4-inch pieces; wash them well and parboil for 5 minutes, then drain and moisten with chicken broth. When the celery is cooked, the broth should be nearlv reduced; add 3 pints of Veloute Cream Sauce.

Sauce Veloute A La Creme - Veloute Cream Sauce

Reduce 3 quarts of Veloute with 1 quart of cream until the sauce covers the back of a spoon; add 6 ounces of butter, and season to taste.

Sauce Banquiere - Bankers' Sauce

Reduce J£ gill of Madeira with 12 pepper corns, add 1 pint of brown veal stock and 1 quart of Veloute; reduce to good consistency, then add 2 gills of tomato sauce and 1 gill of cream; strain and season with salt and cayenne, and finish with 3 ounces of sweet butter.

Sauce Bretonne - Britanny Sauce

Shred in fine Julienne the white part of 3 leeks, 1 stalk of celery and 12 heads of white fresh mushrooms; smother in butter, as directed for Julienne Soup; moisten with 1/2 gill of chicken broth and let reduce; then add 1 quart of Veloute and 1 gill of cream, finish with 3 ounces of butter and add 2 shredded truffles.