321. - Fresh Pork Sauce

Cut two or three good-sized onions into slices, and fry them lightly, then add two spoonfuls of cullis, a little broth, a few mushrooms chopped, a clove of garlic, vinegar, and spice; let it boil half an hour, reduce to a proper consistence, skim and strain it.

322. - Glaze. - (A French Receipt.)

Glaze is very seldom made on purpose, except on particular occasions. Lay on the fire a stock-pot, with plenty of veal, and a small quantity of beef and ham; moisten with broth; when stewed for a proper time, skim it well. The glaze of sweated broth is not so bright. Season the broth with carrots and onions, a large bunch of parsley, and green onions; but no turnips or celery, for they give a bitter taste. If you should have a grand dinner, and wish to glaze of a nice color, put more veal into your Espagnole (Spanish sauce.) The moment it comes to a glaze, put part of it into a small stewpan for the purpose of glazing only. The most common glaze is made of remnants of broth, the liquor of braize, or fricandeaux, etc, which are to be reduced on a brisk fire. If you keep your reduction too long, it will become black and bitter. Always warm your glaze in the hot water bath, that it may not get too brown when you have a grand dinner.

323. - Sauce Robert. - (French Receipt.)

Cut some onions into small dice, fry them of a fine brown, dust them with flour, and moisten them with some Spanish sauce. Skim it, that the sauce may look bright; put in a little pepper and salt, and just before you send up mix a spoonful of mustard.

324. - Sauce Robert

Cut a few onions into dice, which put into a frying-pan with a bit of butter, and fry them lightly; when nicely browned, add a dessert spoonful of flour, a ladleful of stock, the same of vinegar, some salt, and pepper; reduce it to a proper thickness, and when ready for table stir in two dessert-spoonfuls of mustard.

325. - Puree Of Onion, Or Soubise Sauce

Take a dozen white onions. After having peeled and washed them, cut them into halves, take off the tops and bottoms, mince them as fine as possible, and blanch them to make them taste sweeter, and take off the green color. Then let them melt on a small stove, with a little butter. When they are thoroughly done, and no kind of moisture is left, mix four spoonfuls of bechamel. Season them well, rub the puree through a tammy, and keep the sauce hot, but without boiling. You must also put a small lump of sugar with the sauce if necessary. When you have the oven hot, put the onions hermetically closed in a small stewpan, and let them simmer for one hour, with a small bit of ham. This method gives a better flavor.

826. - Bechamel Sauce

Take about half a quarter of a pound of butter, about three pounds of veal cut into small slices, a quarter of a pound of ham, some trimmings of mushrooms, two small white onions, a bunch of parsley and green onions; put the whole into a stewpan, and lay it on the fire till the meat be made firm Then put three spoonfuls of flour; moisten with some boiling-hot thin cream and a ladle of consomme. Keep this sauce rather thin, so that whilst you reduce it the ingredients may have time to be stewed thoroughly. Season it with a little salt, and strain it through a tammy. This sauce should retain no taste of flour, and be very palatable.