674. Caper Sauce For Meat

Take some capers, chop half of them very fine, and put the rest in whole; then chop some parsley with a little grated bread, and put to it some salt; put them into butter melted very smooth, let them boil up, and then pour them into a sauce-boat.

Cut Up a carp in large bits and put it into a saucepan with a few slices of bacon, veal, ham, two onions, one carrot, and half a parsnip; soak it till it catches a little, then add a glass of white wine and good broth, a little cullis, a faggot of parsley, chervil, a clove of garlic, two of spices, and a laurel leaf; simmer for an hour, skim it well, and strain it in a sieve.

676. Calves' Brains, With Different Sauces

Brains braised in wine or broth may be used with what sauces or ragout you please: such as fat livers, pigeons, sausages, onions, capers, fried bread. They take their name from the material with which they are mixed.

Three heads of fine white celery cut into two-inch lengths, keep them so, or shred them down as straws, boil them a few minutes,, strain them off, return the celery into the stewpan, put either some brown or white stock and boil it until tender, if too much liquor reduce it by boiling, then add either white or brown sauce to it, season it with sugar, cayenne, pepper, and salt.

678. Celery Sauce

Cut a dozen heads of fine celery into pieces about the size of a shilling, blanch, and put them into a small stewpan with consomme enough to cover them, a, small hit of butter, a little sugar and salt, and lay a round paper over the whole; let them stew gently till nearly done, then shake them up in bechamel sauce.

679. Chervil Sauce

Put a few mushrooms, parsley, chervils, shalots, two cloves, a bay leaf, and a few tarragon leaves, into some melted butter; let them soak for some time, then add a little broth, white wine, pepper, salt, then reduce it to a proper thickness, and do not skim it; when done put in some chervil scalded and chopped; warm it all up together.

680. Cod Sauce

Take a bunch of parsley, chervil, two shalots, two cloves, a bay leaf, some mushrooms, and a bit of butter, soak all together on the fire, adding a small spoonful of flour, and milk or cream sufficient to boil to the consistence of a sauce, and add to it some chopped parsley first scalded.

681. Court Bouillon, For All Sorts Of Fresh Water Fish

Put some water into a fish-kettle, with a quart of white wine, a slice of butter, salt, pepper, a large hunch of parsley, and young' onions, a clove of garlic, thyme, hay leaves, and basil, all tied together, some sliced onions and some carrots; boil the fish in this court bouillon (which will serve for several times) and do not scale it; when the fish will admit of it, take care to boil it wrapped in a napkin, which makes it more easy to take out without danger of breaking.

682. Cream Sauce

Put into a stewpan a little butter, a little parsley, a few green onions and shalots, all cut small, one clove of garlic whole; turn them a few times over the fire, then add some flour, and moisten with cream or milk; let the whole boil for a quarter of an hour; strain off the sauce, and when you want it for use, put in a little butter, some parsley just scalded and chopped fine, salt, whole pepper, then thicken the same over the fire; this may be used with all kinds of dishes that are done white.