Another.—Proceed as for the above, except that you chop fine with the chervil, etc., some parsley, shallot, and garlic; the five spices in equal proportion.
When finished, add also a pinch of sugar.
Roux.—Set a small saucepan on a moderate fire, with two ounces of butter in it; sprinkle into it, when melted, a tablespoonful of flour; stir, and when turning brown, use.
Shallot.—Chop the shallots, and proceed as for caper-sauce, using them instead of capers.
Soubise.—Put about half a pint of good meat gravy in a saucepan; set it on the fire, and when boiling add half a gill of Madeira wine; when well mixed, add also two or three tablespoonfuls of purée of white onions, salt, and pepper; boil five minutes, stirring now and then, and it is made.
A soubise is an excellent sauce for baked or boiled fish, also for roasted meat.
Supreme.—This sauce is made in several ways. We will give here the three principal ones:
1. Make an Allemande sauce; and when done, add to it two ounces of butter and half a gill of consommé; stir and mix, and place on a brisk fire to start it boiling at once; take it from the fire as soon as it becomes thick; then add a few drops of lemon-juice, and use.
2. Make a roux; add to it about half a pint of chicken gravy; stir or boil five or six minutes; then add two ounces of butter, the juice of a lemon, a pinch of parsley chopped fine; give one boil, and use.