(454). Cream Sauce (Sauce A La Cremel)

Put into a small saucepan, one pint of bechamel (No. 409), reduce it with two gills of cream; when ready, incorporate into it a quarter of a pound of fresh butter; seasou with salt and a dash of cayenne pepper.

(457). Danish Sauce (Sauce A La Danoise)

Put two ounces of butter in a saucepan, with four ounces of thinly sliced ham, and when lightly fried and a fine color, drain off the butter; detach the glaze with a gill of broth, add a clove of garlic, a bay leaf, as much thyme and a pint of espagnole (No. 414); cook slowly, despu-mate, seasou well, and pass the sauce through either a sieve or a tammy. Cut four ounces of chicken fillets, eight of mushrooms, and four of ham, into three-sixteenth inch squares; put them into the sauce with a small teaspoonful of chopped parsley.

(458). D'Antin Sauce (Sauce A La D'Antin)

Put into a saucepan two ounces of butter, add two ounces of onions cut in one-eighth inch .squares. and fry them wiihout letting them attain color; moisten with one pint of espagnole (No. 414), one gill of Madeira, and one gill of tomato puree (No. 730.); add half an ounce of chopped truffles, two ounces of mushrooms cut in eighth of an inch squares, a teaspoonful of chopped parsley, and a small pinch of tarragon leaves; and also one coffeespoouful of chopped chives.

(459). Deviled Sauce (Sauce A La Diable)

Lay in a saucepan three tablespoonfuls of vinegar, two ounces of one-eighth inch squares of shallot, a few parsley leaves, one bay leaf, as much thyme, and a clove of garlic crushed and chopped; let the whole boil for a few minutes, then add a pint of espagnole (No. 414), a pinch of mignonette, a very little cayenne pepper, a gill of red wine, and two tablespoonfuls of diluted mustard, also two tablespoonfuls of tomato sauce.

(460). Diana Sauce (Sauce A La Diane)

Into a saucepan put a quarter of a pound of butter; when hot add to it one medium onion, two shallots, one ounce of celery, all cut up very finely, and a bay leaf, and when these ingredients are well fried, add to them one pound of raw game carcass, and let the whole color nicely, adding three tablespoonfuls of flour, to make a roux, brown it slightly and then moisten with one pint of veloute' stock (No. 422) and a pint of cream. Let the sauce cook and despumate for half an hour, seasoning it with salt, pepper, and nutmeg; then strain it through a sieve, and afterward through a tammy, return it to the saucepan, and reduce it properly, incorporating into it two ounces of butter.

(461). Duxelle Sauce With Cooked Fine Herbs And Truffles (Sauce A La Duxelle Aux Fines Herbes Cuites Et Aux Truffes')

Set into a saucepan two ounces of grated salt pork, and two ounces of butter, six shallots cut in squares; one clove of crushed and chopped garlic; when all these are fried without coloring add one quarter of a pound of chopped mushrooms, a bay leaf, as much thyme and two cloves. Moisten the whole with half a pint of white wme, and the same quantity of broth, one pint of espagnole (No. 414) or veloute (No. 415), if for white and let cook for fifteen minutes. Add one tablespoonful of chopped truffles and a half a teaspoonful of chopped parsley; take out the bayleaf, thyme and cloves.