Serve this sauce lukewarm with duck, goose, roast hare, &c.
[113—BREAD SAUCE]
Boil one pint of milk, and add three oz. of fresh, white bread-crumb, a little salt, a small onion with a clove stuck in it, and one oz. of butter. Cook gently for about a quarter of an hour, remove the onion, smooth the sauce with a whisk, and finish it with a few tablespoonfuls of cream.
This sauce is served with roast fowl and roast feathered game.
[46]
][114—CELERY SAUCE]
Clean six stalks of celery (only use the hearts), put them in a sautépan, wholly immerse in consommé, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it in a mortar, then rub it through a tammy and put the purée in a stewpan. Now thin the purée with an equal quantity of cream sauce and a little reduced celery liquor. Heat it moderately, and, if it has to wait, put it in a [bain-marie].
This sauce is suited to boiled or braised poultry. It is excellent, and has been adopted in French cookery.
[115—CRANBERRY SAUCE]
Cook one pint of cranberries with one quart of water in a stewpan, and cover the stewpan. When the berries are cooked drain them in a fine sieve through which they are strained. To the purée thus obtained add the necessary quantity of their cooking liquor, so as to make a somewhat thick sauce. Sugar should be added according to the taste of the consumer.
This sauce is mostly served with roast turkey. It is to be bought ready-made, and, if this kind be used, it need only be heated with a little water.