Another

Add three shallots, chopped fine, to the chopped onion, and proceed as above for the rest.

Parisienne

Make a bunch of seasonings with six sprigs of parsley, one of thyme, a bay-leaf, and two cloves; put it in a saucepan with half a pint of chopped truffles, and about a pint of white wine; set on the fire and boil gently till about half reduced, strain, put back on the fire, turn into it, little by little, stirring the while, nearly a pint of gravy or consomme ; continue stirring now and then till it begins to turn rather thick, add pepper to taste, strain, and use with fish and game.

Poivrade

Put a piece of butter the size of an egg in a stewpan, and set it on the fire; when melted, sprinkle in it, little by little, about a tablespoonful of flour, stirring the while ; when of a proper thickness, and of a brownish color, take from the fire, add a tablespoonful of vinegar, a wine-glass of claret wine, a glass of broth, a shallot cut in two, a middling-sized onion, also cut in two, with a clove stuck in each piece, a sprig of thyme, one of pars-ley, a bay-leaf, a clove of garlic, a little salt, and two pepper-corns ; boil about twenty minutes, strain and use.

The vinegar, shallot, and onion may be boiled separate-ly as for a piquante sauce.

Polonaise

Put four ounces of butter in a saucepan on the fire, and when melted add two or three tablespoon-fuls of the soft part of bread, bruised in a coarse towel; stir for about one minute, salt to taste, and use.

Like the Parisienne, it is used with game.

Poulette

Set a stewpan on the fire with a piece of butter the size of an egg in it; when melted, sprinkle in it a tablespoonful of flour, stirring the while; pour gently in it also, and little by little, a glass of warm water, and a wine-glass of white wine, or broth instead of both, salt, pepper, a sprig of parsley, one of thyme, a bay-leaf, a chopped shallot, a little nutmeg, four small white onions, and two or three mushrooms (the latter cut fine and fried in butter before using them); simmer till the whole is well cooked, strain and use.

In case it should be found too light, add when done, and before taking from the fire, two or three yolks of eggs, and the juice of a lemon.

Princesse

Make a cream-sauce with one pint of cream and set it on a moderate fire; immediately turn into it, stirring the while, about half a pint of reduced, good meat gravy; when thoroughly mixed, add two or three ounces of butter, stir for a couple of minutes longer, strain and use immediately.

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

Provencale

Chop fine two or three mushrooms, and two shallots; put the whole in a stewpan with a clove of garlic, and two tablespoonfuls of olive-oil; set on a moderate fire, and leave till half fried; then sprinkle in it half a teaspoonful of flour, stirring the while; add also half a pint of white wine, and as much broth, and two small onions, two sprigs of parsley, one of thyme, half a bay-leaf, salt, and pepper; simmer about half an hour, take from the fire, and a few minutes after skim off the fat; take out the garlic, onions, parsley, thyme, and bay-leaf, and it is then ready for immediate use.