Raspberry.—Made the same as currant-sauce.
The five sauces above are served with roasted game.
Béchamel.—Mix cold, and well together, in a tin saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of milk, and set on the fire; stir continually, and when turning rather thick, take off; beat a yolk of egg in a cup with a teaspoonful of water; turn it into the sauce, and mix well again; salt and white pepper to taste, and it is ready for use.
Blonde.—Proceed exactly as for white sauce, using broth instead of water.
Bread.—Take the soft part of half a ten-cent loaf of bread; break it in pieces, which put in a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use.
A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains.
Brown Butter, or Beurre Noir.—This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use.
It is sometimes used with vinegar, but in that case it is described in the receipts.
Caper.—Mix well together, cold, in a small saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk of an egg beaten with a teaspoonful of water, mix and serve.
Celery.—Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and strain it before using.