No. 7. Veal Stock, White Sauce, or Bechamel.
Cut twelve pounds of knuckles of veal into large dice, with two pounds of lean ham; well butter the bottom of a large stewpan, into which put the meat, (some of the bones of the knuckles may be included in the weight of the meat, but not much,) with three large onions, one carrot, a blade of mace, four cloves, and a bunch of parsley, two sprigs of thyme, and two bay-leaves; pour in half a pint of water, and place the stewpan over a sharp fire, stirring it occasionally, until the bottom is covered with a clear white glaze, then fill it up with ten quarts of stock (No. 133), or nine of water; add three ounces of salt, and when upon the point of boiling, place it on the corner of the fire; let it simmer two hours and a half, keeping it skimmed, and adding cold water occasionally, to keep the quantity, then pass it through a fine cloth into a basin;[3] then in another stewpan have one pound of fresh butter, melt it over a slow fire and stir in one pound and a half of flour, stir it over the fire ten minutes, but do not let it change colour; then take it from the fire, stirring it until half cold, then pour in the stock, stirring it quickly all the time; place it over a sharp fire, keep stirring, and boil it for half an hour; add two tablespoonfuls of chopped mushrooms, and a quart of boiling milk; boil it ten minutes longer, then pass it through a tammie into a basin; stir it occasionally until cold, and use it where required.
This sauce is easily made, full of flavour, and has a very good appearance.
No. 8. Sauce Allemande; (or German Sauce blanche.)
Is made from either of the three foregoing sauces. Put three quarts in a stewpan, which place over a sharp fire; reduce it to one third, keeping it stirred the whole time, it will then be very thick; have the yolks of six eggs in a convenient sized basin; mix the sauce with them by degrees, and turn it again into the stewpan; stir it again over the fire until the yolks are quite done, which will take about five minutes; have three pints of stock reserved from the original sauce, with which mix it by degrees; also add a pint of boiling milk, but do not make it too thin; boil it again ten minutes, then pass it through a tammie into a basin, and stir it occasionally until cold.
Use it for entrées or removes of poultry, either hot or cold; but for cold removes of poultry it is best adapted.
This sauce never looks greasy; it will keep four or five days.
No. 9. Demi-Glace.
Put two quarts of brown sauce (No. 1) into a stewpan with one quart of consommé (No. 134), one ounce of glaze, four tablespoonfuls of tomate sauce (No. 37), place it over the fire, and when boiling place it at the corner, let it simmer very fast, skim it well, and reduce it to a clear light glaze, with sufficient consistence to adhere lightly to the back of the spoon; then put it by in a basin, and use it where directed.
All thin sauces are or will become very much in vogue; they invigorate the appetite without overloading the stomach; and are, consequently, more wholesome; all brown sauces are preferable for meat or game entrées, and in some instances, which you will see, for poultry; but of course the arrangement of your tables would prevent you serving all white or all brown entrées.