La Wasterfisch

When you have boiled the perch with roots of parsley, a few slices of onions, as many shreds of parsley, and some pepper and salt, drain through a silk sieve part of the seasoning which has been reduced, with four spoonfuls of veloute or bechamelle. Then take some roots of parsley and some carrots, cut in the same manner as for the julienne, and let them stew with a little pepper and salt, and water. Drain them and throw them into the sauce. You must mix a little chopped and blanched parsley with this sauce, and a small bit of butter, some pepper and salt, and a very little lemon. Mask the perch, or fillets of soles with it.

Oyster Sauce

Be careful in opening your oysters to preserve the liquor. Put them into a stew-pan over a stove on a sharp fire. When they are quite white and firm, take them out of the water with a spoon, and drain them on a hair sieve; then pour off the liquor gently into another vessel, in order to have it quite clear. Put a small bit of fresh butter into a stew-pan, with a spoonful of flour, fry it over a small fire for a few minutes ; dilute it with the oyster-liquor; add to it two spoonfuls of milk ; let it boil till the flour is quite done, then add the oysters, after having taken off the beards. Season with a little salt, and one spoonful of essence of anchovies.

L'Ltalienne With Truffles

Chop some nice black truffles. Sweat them in a little consomme, and mix them with the Brown Italian Sauce (Vide No. 23). If you should have no Italienne ready, stew them for half an hour in an Espagnole only. Let this sauce be kept thin and highly seasoned.

La Manselle

Make a salmi as indicated above, with this difference, that you pound all the parings and bones, etc. which you put into the sauce when it is done. Rub this puree through a tammy, and pour it over the members of game or fowls. This sauce is to be kept hot, without boiling, otherwise it will curdle.

Sauce A La Marechalle

Take a handful of green tarragon, and boil it for ten, minutes in four spoonfuls of white vinegar. Put in a very small lump of sugar with a little salt. When the vinegar is half reduced, pour in four large spoonfuls of sauce iournee reduced, and give it one single boil. Strain your sauce through a tammy, and add to it a quarter of a pound of fresh butter. Work your sauce well, and pour it over the meat or fish, quite hot. This sauce is to be kept rather thick, that it may adhere either to the meat or fish.

* This sort of salmi is generally used for woodcocks or partridges, If requisite.

Blond Of Veal, Or Gravy Of Veal

Put a few slices of Westmoreland ham (the lean only) into a pretty thick stew-pan. Lay over them some fleshy pieces of veal You may use rump of veal. Pour into the stew-pan a sufficient quantity of first consomme to cover about half the thickness of the meat. Let it sweat on a stove, over a brisk fire. Watch the stew-pan and the contents, for fear of burning. When the broth is reduced, thrust a knife into the meat, that all the gravy may run out; then stew the glaze more gently. When the whole is absolutely a glace, of a good colour, you must let it stew till brown, but take care it does not burn, to prevent which put it on red-hot ashes. Keep stirring your stew-pan over the fire, in order that the glaze may be all of the same colour. Turn the meat upside down, that it may not stick. When your glaze is of a dark red colour, moisten with some hot broth; let the glaze detach before you put the stew-pan on the fire, for it might still burn. Season with mushrooms and a bunch of parsley and green onions. When the gravy has boiled for an hour, it is done enough. Take off the fat, and strain it through a silk sieve.

* Mark means, to make each consomme with the trimmings either of game or fowls.

Clarified Consomme

Is to be clarified as specified for the aspic, and jelee of meat. You must not forget, that such articles as are to be clarified, require to be more highly seasoned than others, as the clarifying takes away some of the flavour.

Clarified Gravy

Gravy of veal, or beef, is to be clarified with whites of eggs. The gravy of veal is best suited for the table of the great. The gravy of beef may do for private families of the middle class.

* Remark, that this broth is to be made for a very large dinner only, † Mark, must be understood as an abbreviation for putting in all the requisite articles.