Le Bouillon De Sante

Mark or put into an earthen pot* or stock-pot, six pounds of beef, one half of a hen, and a knuckle of veal. Moisten with cold water. Let it boil so that the scum rises only by degrees; skim it well, that it may be quite clear and limpid. When skimmed, throw into it two carrots, two leeks, a head of celery, two onions stuck with three cloves, and three turnips. Let the whole simmer gently for four hours. Then put a little salt to it, and skim off the grease or fat before you use it.

The Coulis

Make the coulis in the same manner as the gravy of veal, with slices of ham, and slices of veal, etc. When the glaze is of a nice colour, moisten it, and let it stew entirely. You must season it with a bunch of parsley and green onions, mushrooms, etc . Then mix some brown roux with the gravy of veal, but do not make it too thick, as you could not get the fat out of your sauce, and a sauce with fat neither has a pleasing appearance nor a good flavour. Let-it stew for an hour on the. corner of the stove, skim off the fat, and strain it through a tammy, etc.

Grande Espagnole

Besides some slices of ham, put into a stew-pan some slices of veal. Moisten the same as for the coulis; sweat them in the like manner; let all the glaze go to the bottom, and when of a nice red colour, moisten with a few spoonfuls of first consomme, to detach the glaze: then pour in the coulis. Let the whole boil for half an hour, that you may be enabled to remove all the fat. Strain it through a clean tammy. Remember always to put into your sauces some mushrooms, with a bunch of parsley and green onions. It is time to observe to the professors of cookery, that the flavour comes from the seasoning : if you neglect to put into your dish the necessary articles to a nicety, the flavour will be deficient. Mind that the sauce or broth, when kept too long on the fire, loses the proper taste, and takes instead of it, a strong and disagreeable one.

Espagnole Of Game

The same operation as above, except that in this you introduce the loins and trimmings of either young or old partridges, in order that this sauce may taste of game. Put them to sweat. Remember that such sauces, if kept too long on the fire, lose their savour, and fumet of the game.

Sauce Tournee

Take some white roux, dilute it with some consomme of fowl; neither too thin nor too thick. I must repeat what I have already said, a sauce when too thick will never admit of the fat being removed. Let it boil on the corner of the stove. Throw in a few mushrooms, with a bunch of parsley and green onions. Skim it well, and when there is no grease left, strain it through a tammy, to use it when wanted.

Sauce A L'Attemande

This is merely a sauce tournee as above reduced, into which is introduced a thickening * well seasoned. This sauce is always used for the following sauces or ragouts, viz. blanquette of all descriptions, of veal, of fowl, of game, or palates, ragout a-la-toulouse, loin of veal a-la-bechamel, white financiere, etc. etc.

The Veloute

Take much about the same quantity of consomme and of sauce tournee, and reduce them over a large fire. When this sauce is very thick, you should have some thick cream boiling and reduced, which you pour into the sauce, and give it a couple of boilings; season with a little salt, and strain through a tammy. If the ham should be too salt, put in a little sugar. Observe, that this sauce is not to be so thick as the bechamel.

* Thickening, is what is called in French, liaison; the yolk of two or four eggs.

The Sauce Hackee

This sauce, although seldom if ever used in good cookery, is frequently to be met with at taverns and inns on the road. Such as it is, it is to be made in the following way. Chop some girkins, mushrooms, capers, and anchovies, which throw into a brown Italienne, and that is what is called a sauce hackee. Why have I called this a tavern or common inn sauce ? Because it is not requisite to have an Italienne well prepared. A common browning made with butter and flour, moistened with a little broth, or gravy, and some fine herbs in it, will answer the purpose of those who know no better.

The Aspic Lie

Put into a stew-pan such herbs as are called ravigottes, namely, burnet, chervil, and tarragon. Add two or three spoonfuls of white vinegar, and let the herbs infuse on a slow fire for half an hour. Then moisten with eight spoonfuls of Espagnole: let the whole stew for ten minutes or a quarter of an hour. Season it well, and strain it through a tammy, to use when wanted.