sauce, stock, burnt sugar, vinegar, raisins, pine
nuts or almonds.

Mix two spoonsful of burnt sugar with one of vinegar, and dilute with a
little good stock. Then add two cups of Espagnole sauce (No. 1), a few
stoned raisins, and a few pinocchi* (pine nuts) or shredded almonds.
Keep this hot in a bain-marie, and serve with cutlets, calf's head or
feet or tongue.

*The pinocchi which Italians use instead of almonds can be bought in
London when in season.

No. 15. Roman Sauce (another way)

Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs,
nutmeg, raisins, pine nuts or almonds, burnt sugar.

Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar. Add this to a
good Espagnole (No. 1), and warm it up in a bain-marie.

No. 16. Supreme Sauce

Ingredients: White sauce, fowl stock, butter.

Put three-quarters of a pint of white sauce into a saucepan, and when
it is nearly boiling add half a cup of concentrated fowl stock. Reduce
until the sauce is quite thick, and when about to serve pass it through
a tamis into a bain-marie and add two tablespoonsful of cream.

No. 17. Pasta marinate (For masking Italian Frys)

Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar,
water.

Mix the following ingredients well together: two ounces of semolina
flour, the yolks of two eggs, a little salt, and two ounces of melted
butter. Add a glass of water so as to form a liquid substance. At the
last add the whites of two eggs beaten up to a snow. This will make a
good paste for masking meat, fish, vegetables, or sweets which are to
be fried in the Italian manner, but if for meat or vegetables add a few
drops of vinegar or a little lemon juice.

No. 18. White Villeroy

Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two ounces
of flour, stir in some white stock and keep it very smooth. Let it boil,
and add the yolks of three eggs, mixed with two tablespoonsful of cream
and a pinch of nutmeg. Pass it through a sieve and use for masking
cutlets, fish, &c.

Soups

No. 19. Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, mar