403. - Sauce Tournee

Take some white thickening, dilute it with some consomme or broth of fowl; neither too thin nor too thick. A sauce when too thick will never admit of the fat being removed. Let it boil on the corner of the stove. Throw in a few mushrooms, with a bunch of parsley and green onions. Skim it well, and when there is no grease left, strain it through a tammy, to use when wanted.

* Sauce tournee is the sauce that the modern cooks call veloute; but veloute, properly so called will be found hereafter.

404. - Sauce A L' Allemande. - (German Sauce.)

This is the same as the last sauce, with the addition of a thickening* of eggs well seasoned. This sauce is always used for the following sauces or ragouts, viz., blanquettes, or white fricassees, of all des-criptions, of veal, of fowl, of game, or palates, ragout, loin of veal, with bechamel, etc, etc.

405. - The Veloute

Take about the same quantity of stock-broth, and sauce tournee, and boil them down over a large fire. When this sauce is very thick, have some thick cream boiling and reduced, which pour into the sauce, and give it a couple of boilings; season with a little salt, and strain through a tammy. If the ham should be too salt, put in a little sugar. Observe, that this sauce is not to be so thick as the bechamel.

407. - Caper Sauce A La Francaise

Take some capers, cut them small, put some essence of ham into a small saucepan with some pepper; let it boil; then put in the capers; let them boil two or three times, and they are ready to serve.

408. - Caper Sauce, To Imitate

Boil some parsley very slowly to let it become of a bad color; then cut it up, but do not chop it fine; put it into melted butter, with a teaspoonful of salt, and a dessert-spoonful of vinegar; boil up, and then serve.

409. - Caper Sauce for Meat

Take some capers, chop half of them very fine, and put the rest in whole; then chop some parsley with a little grated bread, and put to it some salt; put them into butter melted very smooth, let them boil up, and then pour them into a sauce-boat.

410. - Tomato Sauce Francaise

Cut ten tomatoes into quarters and put them into a saucepan with four onions sliced, a little parsley, thyme, one clove, and a quarter of a pound of butter; set the saucepan on the fire, stirring occasionally, for three-quarters of an hour; strain the sauce through a horsehair sieve, and serve with the directed articles.

411. - Tomatoes, Garniture Of

Take thirty tomatoes, all as near of a size as possible, and of a good form, cut them in halves, press out the juice, seeds, and pieces by the side of the stalk, but do it with great care, lest the skins should be injured; make a farce as follows:- take a little ham, garlic, parsley, shalots, champignons shred, the yolks of two hard boiled eggs, crumb of bread, an anchovy, butter, salt, nutmeg, and allspice; give all these a boil, then pound them well, adding at times a little oil, strain it through a quenelle sieve; fill the tomatoes with this farce, place them on a baking tin, cover them with grated bread crumbs and Parmesan cheese, moisten them with a little oil, and bake them in a hot oven; serve the tomatoes as a garnish to a rump of beef, or any other joint you may think proper.