Celery

Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and Btrain it before using.

Colbert

Set half a pint of meat gravy on the fire, in a small saucepan with half a dozen mushrooms and one or two truffles chopped fine (the latter, if handy), boil gently five minutes, add one ounce of butter, stir, and when the butter is melted and mixed with the rest, it is ready for use.

Coulis of Fish, or Fish Gravy, is one and the same thing.

Boil hard four eggs, and put the yolks in a mortar. Take a pike weighing about two pounds, clean, prepare, and broil it as directed; split it open, take all the bones and skin off, put the flesh in the mortar with the yolks, and pound the whole, and knead it with a little butter. Place a little butter, of the size of a walnut, in a stewpan, and set it on a good fire; when melted, fry in it till of a golden color, two carrots and two onions cut in slices; after that add also a piece of bay-leaf, two sprigs of pars-ley, one of thyme, a little isinglass, the eggs and fish, and cover with water; simmer gently about one hour and a half, and strain.

If found too thin after it is strained, set it back on the fire, add a little more isinglass, and simmer fifteen minutes longer.

Coulis Of Veal

Place in a stewpan about one pound of veal, fillet or knuckle, with four ounces of bacon, not smoked, and cut fine; also a carrot cut fine, a little pepper, and grated nutmeg; set on a slow fire, cover well; half an hour after augment the fire, and as soon as you see the meat sticking to the pan, subdue it, leave it so ten minutes, then take from the fire, put the bacon, veal, and carrot on a dish; put butter about the size of an egg in the pan; when melted, sprinkle in it a teaspoonful of flour, stir with a wooden spoon, then put the meat back into it. Cover with warm broth and set on a slow fire for about two hours; take off, throw in it a few drops of cold water, skim off the fat, strain, and use.

Cream

A cream-sauce is a Bechamel made with cream instead of milk.

It is often called a la crime, its French name.

Cucumber

Proceed as for caper-sauce, using pickled cucumbers, chopped fine, instead of capers.

Egg

Proceed as for caper-sauce in every particular, except that you use two hard-boiled eggs, chopped fine, instead of capers.

Diplomat, - Make a cream-sauce with one pint of cream. When made, put in it nearly half a pound of lob-ster butter, stir, and when the whole is well mixed, add also about a tablespoonful of essence of anchovy and mix again ; pepper to taste, and use.

It is a rich sauce, used with boiled fish and baked or roasted meat.

Espagnole

This sauce is very seldom made in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables.

Spread about half a pound of butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each, a small carrot cut in dice, one onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the pan and set it on the fire ; let it simmer till reduced to a jelly, then mix in it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth, add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf, and two mushrooms cut in pieces; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use.

It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place.