¹⁄₂ pint veal stock
¹⁄₄ lb. mushrooms
Small bouquet of herbs
¹⁄₂ an onion
¹⁄₂ pint cream
Breast of a fowl
Juice of half a lemon
1 tea-spoon flour
Let the veal stock simmer for half-an-hour with the mushrooms, onion, and herbs. Then strain. Thicken with the flour. Boil two or three minutes. Add the boiling cream. Set back on the fire and add the finely pounded breast, lemon juice and seasoning. Do not allow the sauce to boil after the chicken has been added.
White Sauce
1 gill veal or chicken stock
1 gill cream
Juice of half a lemon
Juice of half a Seville orange
Mix all together. Heat gently, stirring continually. Season.
Hot Sauces for Game, etc.
| PAGE | |
|---|---|
| [Cream Sauce] | [132] |
| [Game Sauce] | [132] |
| [German Sauce] | [133] |
| [Madeira Sauce] | [133] |
| [Orange Sauce] | [134] |
| [Sauce Poivrade] | [134] |
| [Sour Cream Sauce] | [135] |
Cream Sauce
The gravy from two roasted birds
1 gill cream
Stir the cream into gravy of the birds with which it is to be served. Season. Add a few drops of lemon.