214. Cuisson de Poisson—Fish Broth. For one Gallon
—Fill a saucepan with three quarts of water, a good handful of salt, half a glassful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of parsley-roots, three sprigs of thyme, and three bay-leaves. Cook on a moderate fire for fifteen minutes. Cool, and use when needed for various methods of cooking fish.
215. Duxelle.
—Reduce half a pint of cooked, fine herbs ([No. 143]) in a saucepan, with a quarter of a pint of Madeira sauce ([No. 185]), on a moderate stove for about ten minutes, when it will then be of a proper consistency and ready to serve.
216. Clear Gravy—For One Gallon.
—Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Add any scraps of meat, such as shin-bone of veal or beef, or chicken giblets, and a handful of salt; cover well, as it should not color, and moisten with one and a half gallons of water. Cook thoroughly for an hour and a half, then press through a napkin; place it in a stone jar, and use it after carefully removing all the fat.
217. Chicken Essence.
—Press one quart of chicken broth through a napkin, and then reduce it in a saucepan until there remains only one-half a pint, and use when needed.
218. Fumet of Game.
—Pare and slice one sound carrot and half a medium-sized onion; place them with half a sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw game in a covered saucepan. Let them brown well; add a glassful of Madeira wine, let it come to a boil; then moisten with one quart of white broth ([No. 99]), or consommé ([No. 100]); add a pinch of salt, twelve whole peppers. Cook well for forty-five minutes, then press through a napkin.