Glaize Of Herbs

Maybe prepared in the same way, from each herb separately; in order to extract the essence of each, and to render them portable; but the different glaizes must be preserved in bottles closely stopped down.

Consume, Or Essence Of Veal

Is made by reducing veal stock to a thick consistence, taking care not to burn it.

Coulis

Take slices of veal and ham, add celery, (in winter, turnips), carrots, onions, leeks, a faggot of sweet herbs, allspice, mace, and a little shred lemon-peel: put all these into a stewpan with a quart of second beef or veal stock, and draw them down to a light colour, taking care not to let them burn : add a sufficient quantity of beef stock to cover the whole, and when boiling skim it, and thicken with butter rolled in flour or passing : let it boil three quarters of an hour; season with cayenne, salt, and lemon-juice: strain through a tamis, and add a little browning to make it of a good colour.

Browning For Sauces, Etc

Put into a clean fryingpan a quarter of a pound of good brown sugar, and half a gill of water; set over a gentle fire, stir with a wooden spoon till burnt of a fine brown : when it boils, skim it well, and add half a pint of water; strain, and put by in a covered pot for use.

Passing Of Butter

Melt fresh butter in a stewpan over the fire; and when melted, shake in a sufficient quantity of flour with a dredger to make it into a paste, mix well together, and whisk over a very slow fire for ten minutes.

To Melt Butter In The Best Way

Let the cook have a plated saucepan for this purpose, into which put a quarter of a pound of fresh butter with two tea-spoonsful of cream : shake the pan over a clear fire one way, till the butter is completely melted.

Royal Sauce (Brown)

Take half a pound of lean Westphalia ham free from all rancidity, a chicken cut in pieces, six eschalots shred fine, a faggot of parsley, and two or three blades of mace; put all into a stewpan with a little stock to draw it down, then add a sufficient quantity of coulis; strain through a tamis, and season with cayenne, salt, and lemon juice.

Royal Sauce (White)

Draw the sauce with the same materials as those in the former receipt; and instead of adding coulis, use bensha-melle.

Benshamelle Sauce

Take white veal, lean ham, turnips, celery, onions shred, a blade of mace, and a little whole pepper; sweat them down over a very gentle heat till three parts tender, and add beef stock : when it boils skim it clean, and thicken it with passing, adding cream enough to make it quite white, and of the thickness of light batter: let it simmer gently half an hour, and strain through a tamis.

Italian Sauce (Brown) - Sauce Italienne

Mince a slice of lean ham very fine, put it together with a few chopped truffles and eschalots into a stewpan, adding a little stock, and a glass of madeira : let it simmer a quarter of an hour, and season with cayenne, salt, lemon juice, a dust of sugar, little browning, and a few drops of garlic vinegar; strain through a tamis.