Sauce Tournee

Is made of the same ingredients, and in the same proportion, as cullis. When boiled three hours, strain it; add hah' a pound of butter and two teacupfuls of flour; boil well together for half an hour, stirring that it may not brown. This sauce is used in fish or vegetable salads.

Sauce Allemande

Put a little minced ham into a stew-pan with a few trimmings of poultry either dressed or raw, three shallots, half a small clove of garlic, a bay leaf, two tarragon leaves, and a few spoonfuls of stock. Let them simmer for half an hour, strain it off, and add some cullis; squeeze in a lemon. Season to taste with pepper, salt, cayenne, and sugar.

The above are all stock sauces, the foundation for others.

Sauce Veloute

Heat in melted butter one pound of veal and any bits of fowl you may have, together with a dozen good-sized mushrooms: do not let them brown; then put them into a saucepan, with two carrots and onions, a large table-spoonful of flour, salt, pepper, a little mixed spice, and as much veal gravy as will cover them. Let it boil up, skim off the fat, and let it simmer for an hour and a half; strain, and keep it covered for use.

Sauce A L'Espagngle

Put about a pint of cullis in a stew-pan, with a largish glass of white wine, the same of good broth, a bunch of parsley, a few small onions, a clove of garlic, two cloves, a bay leaf, a small pinch of coriander-seeds, an onion, a carrot, and a parsnip cut in slices; add two spoonfuls of oil. Boil for two hours over a very gentle fire, remove the grease, and pass through a sieve; season with salt and whole pepper. This sauce is good with all sorts of meat.

White Sauce For Chicken, Veal, Or Vegetables

To a pint of good veal gravy add a spoonful of lemon-juice, half an anchovy, a teaspoonful of mushroom-powder, a few button mushrooms, potted or fresh. Give them a gentle boil, then put in half a pint of cream and the yolks of two eggs beaten very smooth. Shake it over the fire, after the cream and eggs are added, but do not let it boil, as it would curdle the cream.

Ham Sauce

When a ham is nearly done, pick the meat that is left clean from the bone, leaving out any part that does not appear good; beat the meat and the bone to a mash with a rolling-pin; put it into a saucepan with three spoonfuls of gravy, set it over a slow fire, and stir it all the time or it will stick to the bottom. When it has been on about half an hour, add to it a small bundle of sweet herbs, some pepper, and half a pint of brown gravy; cover it up, and let it stew over a gentle fire. When it has a good flavour of the herbs, strain it off. A little of this improves most gravies and sauces.

Sauce Hachee

Take a large tablespoonful of chopped onions, the same of parsley, and a little gravy. Boil them together five minutes, then add a tablespoonful of minced pickled cucumbers, another of boiled carrots chopped small, and a third of capers; add half a pint of cullis. Boil all together for a few minutes, season with salt, a little sugar, and the juice of half a lemon. Good for cutlets, etc.