Fat

Pour into a saucepan three gills of dry Madeira wine, add two ounces of minced, lean ham, one pinch.of mignonette, a bunch of parsley garnished with a bay leaf, the same quantity of thyme and basil, two small green peppers, one chopped shallot, one ounce of truffles and two of mushrooms chopped separately. Let all these ingredients simmer and reduce on a low fire adding to them four gills of espagnole (No. 414), two gills of concentrated veal blond (No. 423). two gills of tomatoes (No. 730), and add two more gills of Madeira wine; strain the sauce through a tammy and beat in when ready to serve two ounces of fresh butter.

Lean

Cut into slices half a pound each of carp, eels and pike; put them into a saucepan with a quarter of a bottle of white wine, one quart of water, one clove of garlic, four ounces of onions cut in four, two ounces of mushroom parings, a bunch of parsley containing basil, marjoram, thyme and bay leaf, some mace, mignonette and a pinch of cayenne. Let simmer and reduce the stock to half on a very slow fire, then strain it forcibly through a tammy, return it to the fire and add one pint of espagnole (No. 414), and one gill of tomato puree (No. 730); reduce once more, pour in a quarter of a bottleful of champagne, squeeze in the juice of a lemon, and when ready to use incorporate into the sauce two ounces of lobster butter (No. 580).