658. Sauce

Few things require more care than making sauces. As most of them should he stirred constantly the whole attention should he directed.to them,' the better way is to prepare the sauces before cooking those articles which demand equal care;' they may be kept hot in the bain-marie; butter, and those sauces containing eggs ought never to boil. The thickest stewpans should be used for making sauces, and wooden spoons used for stirring them.

659. Anchovy Sauce Au Beurre

Wash some anchovies, take out the bones and scale them, when they are quite dry, cut them into small pieces and pound them into a paste, and mix them up with double their weight of fresh butter. To make a sauce of this, put in some Spanish sauce when lukewarm, or some white wine; stew them together, stirring them continually. Lemon juice may he added; strain it; if too thick add a little consomme.

660. Anchovy Sauce

To about half a pint of melted butter put two table-spoonfuls of good essence of anchovies, with the juice of half a lemon. Serve very hot.

661. Apple Sauce

Pare, core, and slice some apples, put them with a little water into the saucepan to prevent them from burning, add a little lemon peel; when sufficiently done take out the latter, bruise the apples, put in a, bit of butter, and sweeten it.

662. Bechamel

Reduce some sauce tournee over a good fire, moisten with chicken broth or consomme, constantly stirring to prevent its catching, when of the proper consistence add two glasses of boiling cream, continue stirring, pass it through a hair sieve and serve.

663. Bechamel Sauce

Take some veal and ham, cut them into dices, some carrots, cloves, onions, laurel leaves, shalots, parsley, and scallions, all chopped fine, pepper, grated nutmeg, a little salt and butter, a little veloute and consomme, reduce it to half, and then put in some cream, mix it well with your sauce, boil it all together over a quick fire, shaking it constantly for an hour, if thick enough strain it through a sieve.

664. Bread Sauce

Cut in slices the crumb of a French roll, to which add a few peppercorns, one whole onion, a little salt, and boiling milk enough to cover it, let it simmer gently by the side of the fire till the bread soaks up the milk, add a little thick cream, take out the [onion, and rub the whole through a sieve, make it very hot, and serve with game or fowls.

665. Butter Burnt Sauce

Fry some butter, when it begins to smoke, throw into it some chopped parsley; when sufficiently done, add pepper, salt, and vine gar.

666. Butter Burnt For Sauce

Fry some butter over the fire in a saucepan and let it boil till it is as brown as you wish, then shake in flour stirring it all the while, then use it for any sauce that is too thin.

Take thin slices of fillet of veal, ham, and beef, according to the quantity of sauce you may require, take some carrots, parsnips, parsley roots, turnips, onions, leeks, and celery also sliced, put all these into a stewpan with a few slices of bacon, cover it close and let it stew on hot ashes for some time, then add equal quantities of white wine and good broth, place the stewpan in the bain marie, and let the sauce simmer for four hours when it may be strained for use; be careful not to put so much of any single ingredient that its flavour may predominate over the others.