3. This is made like No. 2, except that you use an Allemande sauce instead of a roux, and besides the pint of chicken gravy, etc., you add also half a gill of white wine.
It is used especially with roasted chicken and game.
Tomato.—If you use fresh tomatoes, blanch them first; if preserved, use them as they are in the can. Put one pint of tomatoes in a saucepan with a small onion and a clove of garlic sliced; also two stalks of parsley, one of thyme, a bay-leaf, one clove, six pepper-corns, and salt; boil gently till reduced about one-third, when mash gently through a strainer or sieve; all the tomato-seed and seasonings must remain in the strainer; put back on the fire, with a little piece of butter; give one boil, and it is done.
Truffle.—This sauce is made like a caper-sauce, using chopped or sliced truffles instead of capers.
Velouté.—This and gravy is nearly the same thing. It is gravy made as directed for gravy, with the addition of a dozen mushrooms chopped fine; and is used for sauces, like gravy, to make sauces richer than with broth.
Vinaigrette.—Put salt and pepper in a saucer (and mustard, if it is to be used with butcher's meat; but with fish, chicken, or birds, it is really too strong; it neutralizes the delicate flavor of the object), and pour vinegar over, little by little, beating with a fork at the same time; then pour the oil, also little by little, and while beating; a little chopped parsley is also added; and serve with cold meat, fish, or vegetables.
It is quickly made, is good, and makes an excellent dish for breakfast, served as we said above.
White.—Put two ounces of butter in a small saucepan and set it on the fire, stir a little, and as soon as melted, remove on a rather slow fire; add a tablespoonful of flour, stir continually till thoroughly mixed (two or three minutes); then add again about a pint of boiling water, pouring gently, and stirring the while, take off when it begins to turn thick; add a yolk of egg beaten with a teaspoonful of cold water, mix it well with the rest, and it is ready for use; after having mixed, also salt and white pepper to taste.
Oyster.—Add to a white sauce some oysters blanched; then stir and mix with the whole the juice of half a lemon.
Muscle.—Boil the muscles about one minute and make as oyster-sauce.