164. Young Carrots.—Scrape and trim to shape twenty small and young carrots, pass in sugar and butter, add white or brown sauce, but keep it thinner, as it requires a longer time boiling; when tender, if for white sauce, add a tablespoonful of liaison, stir, and serve.
165. White Mushroom Sauce.—Use small white ones; cut the dark part out and remove the tail, wash in several waters, put in a stewpan with a little butter, salt, pepper, juice of lemon, sauté it for a few minutes, add a gill of white sauce, four table-spoonfuls of broth, milk, or water; boil and serve under any white meat.
166. White Cucumber Sauce.—Peel two cucumbers, divide each lengthways into four, remove the pips, and cut into pieces one inch long; add, in stewpan one ounce of butter, a teaspoonful of sugar, half of salt, let it stew on the fire for fifteen minutes, then add a gill of white sauce, six spoonfuls of milk, broth, or water, simmer gently and skim, add a tablespoonful of liaison, and serve where directed, but observe that all these garnitures ought to be served under the meat and over poultry.
167. Ragout of Quenelles.—Make twelve nice small quenelles (see Quenelles), warm half a pint of white sauce, in which you have put four tablespoonfuls of milk, and half a teaspoonful of eschalot; when well done, pour on the liaison over with the juice of a lemon, and serve. A few English truffles or mushrooms may be added to this sauce.
168. Maître d’Hôtel Sauce.—Put eight spoonfuls of white sauce in a stewpan, with four of white stock or milk; boil it five minutes, then stir in two ounces of maître d’hôtel butter; stir it quickly over the fire until the butter is melted, but do not let the sauce boil after the butter is in; this sauce should only be made at the time of serving.