rain through a tamis, skim off all the grease, pour the sauce
into an earthenware vessel, and let it get cold. If it is not rich
enough, add a little Liebig or glaze. Pass through a sieve again before
using.

No. 2. Velute Sauce

The same as above, but use white stock, no beef, and only pheasant or
fowl trimmings, button mushrooms, cream instead of glaze, and a chopped
shallot.

No. 3. Bechamel Sauce

Ingredients: Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.

Prepare a mirepoix by mixing two ounces of butter, trimmings of lean
veal and ham, a carrot, a shallot, a little celery, all cut into dice, a
bay leaf, two cloves, four peppercorns, and a little thyme. Put this on
a moderate fire so as not to let it colour, and when all the moisture
is absorbed add a tablespoonful of potato flour. Mix well, and gradually
add equal quantities of cream and fowl stock, and stir till it boils.
Then let it simmer gently. Stir occasionally, and if it gets too thick,
add more cream and white stock. After two hours pass it twice slowly
through a tamis so as to get the sauce very smooth.

No. 4. Mirepoix Sauce (for masking)

Ingredients: Bacon, onions, carrots, ham, a bunch of herbs, parsley,
mushrooms, cloves, peppercorns, stock, Chablis.

Put the following ingredients into a stewpan: Some bits of bacon and
lean ham, a carrot, all cut into dice, half an onion, a bunch of herbs,
a few mushroom cuttings, two cloves, and four peppercorns. To this
add one and a quarter pint of good stock and a glass of Chablis, boil
rapidly for ten minutes then simmer till it is reduced to a third. Pass
through a sieve and use for masking meat, fowl, fish, &c.

No. 5. Genoese Sauce

Ingredients: Onion, butter, Burgundy, mushrooms, truffles, parsley, bay
leaf, Espagnole sauce (No.1), blond of veal, essence of fish, anchovy
butter, crayfish or lobster butter.

Cut up a small onion and fry it in butter, add a glass of Burgundy, some
cuttings of mushrooms and truffles, a pinch of chopped parsley and half
a bay leaf. Reduce half. In another saucepan put two cups of Espagnole
sauce, one cup of veal stock, and a tablespoonful of essence of fish,
reduce one-third and add it to the other saucepan, skim off all the
grease, boil for a few minutes, and pass through a sieve. Then stir
it over the fire, and add half a teaspoonful of crayfish and half of
anchovy butter