Take eight spoonfuls of white wine, three of vinegar, one of soy or ketchup, three anchovies, one onion, a few sweet-herbs, a little mace, cloves, and white pepper; let it stew gently till it is reduced to six spoonfuls; then strain it off, and add half a pound of fresh butter rolled in a little flour, and six spoonfuls of cream. Let it boil after the cream and butter are added.
White Sauce, with Capers and Anchovies, for any White Fish.
Put a bit of butter, about the size of an egg, rolled in flour, into a stewpan; dilute it with a large wine glass of veal broth, two anchovies, cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, till it is of the proper consistency.
Fish Stock.
Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, parsley, and onion. Cut in pieces an eel or two, and some flounders; put them into a stewpan with a piece of butter; stew them down till they go to pieces; put them to your scate; boil the whole well, and strain it off.
Forcemeat Balls, for Sauces.
To make forcemeat balls for soups, without grease, commonly called quenelles, soak the crumb of two penny rolls in milk for about half an hour; take it out, and squeeze out the milk; put the bread into a stewpan, with a little white sauce, made of veal jelly, a little butter, flour, and cream, seasoned, a spoonful of beef or mutton jelly, some parsley, shalots, and thyme, minced very fine. Stew these herbs in a little butter, to take off their rawness. Set them to reduce the panada of bread and milk, which you must keep constantly stirring with a wooden spoon, when the panada begins to get dry in the pan, which prevents its sticking; when quite firm, take it from the fire, and mix with it the yolks of two eggs. Let it cool, and use when wanted.
This panada must always be prepared beforehand, in order to have it cold, for it cannot be used warm; when cold, roll it into balls, but let them be small; pound the whole as large as possible in a mortar, for the more they are pounded the more delicate they are. Then break two eggs, and pound them likewise; season with a pinch of cayenne pepper, salt, and spices, in powder. When the whole is well mixed together, try a small bit, rolling it with a little flour, then putting it into boiling water with a little salt; if it should not be firm enough, add another egg, without beating the white. When the whole is mixed once more, rub it through a sieve, roll it into balls, and serve up hot in sauces.
White Sauce, for Fowls.
Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, and a very little ketchup. Put in it the yolk of hard egg to thicken it, and add what cream you think proper.