8. The savoury jellies or aspics of old-fashioned cooking.
To these kinds of stock, which, in short, represent the buttresses of the culinary edifice, must now be added the following preparations, which are, in a measure, the auxiliaries of the above:—
1. The roux, the cohering element in sauces.
2. The “[Mirepoix]” and “Matignon” aromatic and flavouring elements.
3. The “Court-Bouillon” and the “Blancs.”
4. The various stuffings.
5. The [marinades].
6. The various garnishes for soups, for relevés, for entrées, &c. (“Duxelle,” “Duchesse,” “Dauphine,” [Pâte à choux], frying batters, various [Salpicons], [Profiterolles]
, Royales, Œufs filés, Diablotins, Pastes, &c.).