SAUCES OF ENTRÉES.
SAUCE AU SUPRÊME.
Take the bones of a fowl of which the flesh has been used for entrées; break the bones in small pieces; boil them gently in a pint of water, with one clove, one onion, and a piece of carrot and turnip, two ounces of salt bacon. Boil for one hour, strain, and make the sauce as follows:—Place in a sauce-pan one ounce of butter and one of flour; brown over the fire to a light-brown colour; pour in the chicken stock; boil till it adheres to the back of the spoon; add one spoonful of tomato sauce, pepper and salt, and use where required. Add a glass of sherry if wanted.
SALMIS SAUCES.
Take one cupful of game stock, made from trimmings of roast game, add one ounce of browned flour and butter, one glass of port wine, and a pinch of red pepper and salt.
RUSSIAN SAUCE.
Place a stew-pan on the fire, slice three onions, let them brown in one ounce of butter, a pinch of pepper and salt; cover with a tight cover till the onions are dissolved; add one ounce of flour, a cup of stock, a glass of cream; stir over the fire for five minutes; pass through a pointed strainer; keep hot in the banbery.