(392). Mushroom Essence (Essence De Champignons)

Put one pound of mushrooms previously washed and cut in four into a saucepan with the juice of half a lemon, salt, and a pint of broth; let boil together for ten minutes; cover the saucepan hermetically and let stand till cold; strain through a fine sieve.

(393). Root Essence (Essence De Racines)

Have half a pound each of vegetables such as carrots, onions, turnips, parsnips, parsley root and celery; wash them well, and mince them up very fine, then fry them lightly in three ounces of butter and moisten with a quart and a half of water and half a bottle of white wine; let cook slowly for one hour, remove all the fat and scum, then strain through a napkin or silk sieve.

(394). Essence Of Tame Or Wild Ducks (Essence De Canards Domestiques Ou Sauvages)

This is made with the fragments of six roasted duck bones, broken up and put into a saucepan with one pint of mirepoix stock, one quart of veal blond (No. 423), a bunch of parsley garnished with bay leaf and thyme, mignonette and nutmeg. Let simmer for one hour, then add the juice of an orange and a lemon, also their peels;.strain through a napkin or a silk sieve.

(395). Truffle Essence (Essence De Truffes)

Brush and peel two pounds of fresh truffles; put them into a saucepan with half a bottle of Madeira wine and a pint of broth (No. 187), add two ounces of celery, as much carrots and as much onions, all minced up very fine, a bunch of parsley, thyme, bay leaf, salt and ground pepper. Cover the saucepan and allow the truffles to boil slowly for twenty minutes. Then let them get cold in their broth, keeping the cover hermetically closed. Strain through a napkin or fine sieve.

(396). Raw Pine Herbs (Fines Herbes Crues)

Composed of parsley, chervil, tarragon, fennel, chives and pimpernel, picked, washed, thoroughly drained and each one chopped up separately; onions and shallots cut in very small dice or else chopped are considered the same as fine herbs. (The parsley, onions and shallot may be blanched by tying them in a small muslin bag, and plunging into boiling water, then refreshing them several times, afterward extracting all the water they contain.)

(397). Fumet Of Partridge Or Other Game (Fumet De Perdreaux Ou D'Autres Gibiers)

Cut four ounces of onions into slices, put them into a well buttered saucepan with four ounces of sliced carrots, and lay on top eight ounces of sliced ham. four ounces of mushroom parings, two pounds of young rabbit and two pounds of partridge, add a pint of white wine and reduce to a glaze; moisten with a quart of broth (No.187 ), cover the saucepan, and let boil and reduce on a brisk fire, moderating the heat when the liquid is reduced to three-quarters, then continue reducing until it has fallen again to a glaze. Add four quarts of game broth (No. 195), a tablespoonful of allspice (whole), a bunch of parsley garnished with celery, bay leaf, and thyme, and let cook for an hour and a half. Strain this through a napkin, put it back on the tire to clarify with two partridge breasts and one pound of lean veal, both well chopped; dilute it with half a bottle of white wine, stir well, and take it off the fire at the first boil; as soon as the fumet is very clear, strain it through a napkin.