Ham Sauce

Place in a saucepan on the fire two ounces of butter, add to it two ounces of lean ham either scraped or finely chopped, and then fry it without letting it attain color, and moisten with a pint of cream; reduce and add one pint of bechamel (No. 409); boil it again and thicken the sauce with six raw egg-yolks and half a pint more cream; and just when ready to serve throw in a teaspoonful of chopped parsley.

Harlequin Sauce, - Heat three ounces of butter in a saucepan, add half a pound of raw ham cut in three-sixteenth inch squares; fry without coloring, drain off the butter, take out the ham and detach the glaze with a little broth, adding four gills of espagnole sauce (No. 414), two of champagne, and two of veal blond (No. 423); reduce and despumate; strain through a tammy, add the ham, four ounces of gherkins cut in three-sixteenth inch squares, and four ounces of egg-white cut the same; also four ounces of carrots cut in same size squares, blanched and cooked in consomme with a little sugar, four ounces of cooked truffles cut the same as the carrots, and a heavy pinch of blanched parsley leaves.