| The chief ingredient of
this useful sauce is good stock, to which add any remnants and bones of
fowl or game.
Butter the bottom of a stewpan
with at least two ounces of butter, and in it put slices of lean veal,
ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns,
a carrot, a tomato, mushroom trimmings, and\ turnip cut up, an onion stuck
with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram.
Put the lid on the stewpan and braize well for fifteen minutes, then stir
in a tablespoonful of flour, and pour in a quarter pint of good boiling
stock and boil very gently for fifteen minutes, then strain through a tamis,
skim
off all the grease, pour
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.
Velute
or White Sauce
If you want to prepare Velute
or White Sauce, do 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. |
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