827. - Dutch Sauce. - (French Receipt.)

Put into a stewpan a teaspoonful of flour, four spoonfuls of elder vinegar, a quarter of a pound of fresh butter, the yolks of five eggs, and a little salt. Put it on the fire and keep continually stirring it. When it has acquired thickness enough, work it well, that you may refine it. If it should not be curdled, you have no occasion to strain it through a tammy; season well and serve it up. Some people do not like elder vinegar; in that case use tarragon or plain vinegar. But odorous vinegar is far preferable.

328. - Sauce Blanche-(Or French Melted Butter.)

Put into a stewpan, a quarter of a pound of fresh butter, a spoonful of flour, a little salt, half a gill or glass of water, half a spoonful of white vinegar, and a little grated nutmeg. Put it on the fire: let it thicken, but do not allow it to boil, for fear it should taste of the flour. Serve hot.

329. - White Roux *- (White Thickening.)-(A French Receipt.)

Put a good lump of butter into a stew-pan, let it melt over a slow fire, and, when melted, drain the butter and take out the buttermilk; then put in the butter two or three spoonfuls of good flour, enough to make a thin paste: keep it on the fire for a quarter of an hour, and take care not to let it color; pour it into an earthen pan to use when wanted.

330. - Brown Thickening. (A French Receipt)

Put into a stewpan a piece of butter proportionate to the quantity of thickening intended to be prepared. Melt it gently; take out the buttermilk, then put flour enough to make a paste. Fry it on a slow fire, and then put it again over very red ashes, till it be of a nice color. Observe, this is only to be obtained by slow degrees. When of a light brown pour it into an earthen pan and keep it for use. It will keep a long time.

* This is an indispensable article in cookery, and serves to thicken sauces; the brown is for sauces of the same color; and the color must be obtained by slow degrees, otherwise the flour will burn and give a bitter taste, and the sauces become spotted with black.

331. - Lemon Sauce, White, For Boiled Fowls

Put the peel of a small lemon, cut very thin, into a pint of sweet, rich cream, with a sprig of lemon, thyme, and ten white peppercorns. Simmer it gently till it tastes well of the lemon, then strain it and thicken it with a quarter of a pound of butter rubbed in a dessertspoonful of flour; boil it up; then pour the juice of the lemon strained into it, stirring well; dish the fowls, and then mix a little white gravy, quite hot, with the cream, but do not boil them together; add salt according to taste.

332. - Lemon Sauce For Boiled Fowls

Cut small slices of lemon into very small dice, and put them into melted butter, give it one boil, and pour it over boiled fowls.

333. - Bread Sauce

Cut in slices the crumb of a French roll, to which add a few peppercorns, one whole onion, a little salt, and boiling milk enough to cover it; let it simmer gently by the side of the fire till the bread soaks up the milk, add a little thick cream, take out the onion, and rub the whole through a sieve; make it very hot, and serve with game or fowls.