Much has been written about sauces, but the subject is far from exhausted. A sauce well prepared is worthy of being eaten by the greatest epicures, while on the other hand a badly prepared sauce had far better be thrown away.

It is therefore necessary that all ingredients should be of the very best quality, and that the proper time should be allowed for preparation.

There are but two fundamental sauces - i. e., the white and the brown - but there are several auxiliary sauces which are of greatest necessity in modern and up-to-date work, and which should always be on hand in well appointed kitchens.

Des Sauces Fondamentalles - Fundamental Sauces - Fonds Blanc Pour Veloute - White Stock For Veloute Sauce

For this purpose it is well to prepare a chicken broth, adding a good quantity of veal, so as to make the stock rich in gelatinous matter.

Fonds Brun Pour Sauce Brune - Brown Stock For Brown Sauce

Line the bottom of a saucepan with 6 slices of smoked raw ham, and lay over this 4 carrots and 3 onions, sliced, and a faggot of herbs.

Cut up two knuckles of veal (about 8 pounds) bones and all,, and 4 pounds of beef. Lay these meats over the vegetables,, cover the saucepan and set it over a slow fire; allow the meats to brown slowly, then remove the fat and moisten with 3 gallons of general stock, let simmer for 4 hours, strain and put aside for further use.

Note. - This gravy also serves for the moistening of braised meats, and for the thinning of brown sauces.

Fonds De Veau Brun - Brown Veal Stock

Follow directions as given for Brown Stock, using veal only for its preparation.

Sauce Veloute - Veloute Sauce

Prepare a roux with 3/4 pound each of butter and flour; let it cook slowly for 15 to 20 minutes, being careful not to let it brown in the least; remove it from the fire, and after 10 minutes dilute with 3 gallons of white stock, which should be hot, but not boiling; set on the fire and stir until boiling, then add a good handful of fresh mushroom peelings, let simmer gently for 1 1/2 hours, strain and put aside for further use.

Note. - This sauce, as its French name implies, should be of a velvet like appearance.

Sauce Brune - Brown Sauce

This sauce is by many misnamed Spanish sauce, or Espagnole in French; it has nothing whatever to do with Spain, and therefore call it what it really is, Brown Sauce.

Its perfect concoction requires patience and experience. Prepare a roux with 8 ounces each of flour and butter, cook it over a moderate fire until it takes a light brown appearance; take it from the fire, and when cooled, add 3 gallons of Brown Stock and 1 quart of tomato sauce. Set on the fire, let simmer for 4 hours, continuously removing the rising impurities; then strain and set aside.

The following day put the sauce again to reduce, adding 2 quarts of Brown Stock, and 6 ounces of dried mushrooms, previously soaked in cold water for 15 minutes. Let it simmer for 3 to 4 hours, then strain and put aside. The following day repeat the boiling for another 3 hours, always removing the rising impurities.

The sauce is now ready to be used as a basis for all sorts of compound brown sauces.

Note. - The cooking of the roux should be done very slowly, as an excess of heat would precipitate the process of browning, thus giving the roux a burnt and bitter taste.