f beef or mutton jelly, some
parsley, shalots, and thyme, minced very fine. Stew these herbs in a
little butter, to take off their rawness. Set them to reduce the panada
of bread and milk, which you must keep constantly stirring with a wooden
spoon, when the panada begins to get dry in the pan, which prevents its
sticking; when quite firm, take it from the fire, and mix with it the
yolks of two eggs. Let it cool, and use when wanted.

This panada must always be prepared beforehand, in order to have it
cold, for it cannot be used warm; when cold, roll it into balls, but let
them be small; pound the whole as large as possible in a mortar, for the
more they are pounded the more delicate they are. Then break two eggs,
and pound them likewise; season with a pinch of cayenne pepper, salt,
and spices, in powder. When the whole is well mixed together, try a
small bit, rolling it with a little flour, then putting it into boiling
water with a little salt; if it should not be firm enough, add another
egg, without beating the white. When the whole is mixed once more, rub
it through a sieve, roll it into balls, and serve up hot in sauces.

_White Sauce, for Fowls._

Some good veal gravy, boiled with an anchovy or onion, some lemon-peel,
and a very little ketchup. Put in it the yolk of hard egg to thicken it,
and add what cream you think proper.

_Another._

Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of
mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled
in flour; stir all together till thick. Pour it over the fowls, and
garnish with lemon or parsley.

_White Sauce, for boiled Fowls._

Have ready a sauce, made of one pint of veal jelly, half a quarter of a
pound of butter, two small onions, and a bunch of parsley; then put
three table-spoonfuls of flour, half a pint of boiling hot cream, the
yolks of three eggs, a pinch of cayenne pepper, and the same of salt;
boil all up together, till of a tolerable thickness; keep it hot, and
take care that it does not curdle. Make ready some slices of truffles,
about thirty-four, the size and thickness of a shilling, boil them in a
little meat jelly; strain them, and add the truffles to the sauce
previously made. When ready to serve, pour the sauce and truffles over
whatever meat they are destined for.

_Sauce, for roasted Fowls of all kinds, or roasted Mutton._

Cut some large onions into square pieces; cut some fat bacon in the same