135. White-Roux.
—Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold, use in various sauces, as directed.
136. Brown-Roux.
—Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly cool off, and then use in different sauces, as mentioned.
137. White Stock—for one gallon.
—Reduce in saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs ([No. 254]), twelve whole peppers, and four cloves. Brown these well on a moderate fire for four minutes. Add four ounces of flour; stir well, and moisten with a glassful of white wine and three quarts of white broth ([No. 99]). Add one tablespoonful of salt, and stir until it comes to a boil; then let it cook thoroughly for one hour; strain through a fine sieve. This stock should be used without any further thickening.
138. Mirepoix.
—Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley roots; cook for fifteen minutes, and use when directed in other recipes. Scraps of baked veal may also be added, if at hand.
139. Marinade Stock, cooked—for one gallon.
—Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay-leaves, twenty-four whole peppers, and twelve cloves. Cook well for thirty minutes on a brisk fire, then place in a stone jar, and keep it in a cool place for general use.