[Mdlle. Spreakers.]
This is the demi-glaze Sauce which is used for all brown Sauces.
Take one pound of flour, dry it in the oven on a tray till it is the color of cocoa; pass it through a sieve into a saucepan, moisten it with stock, mixing very carefully. Boil it up two or three times during forty-eight hours, adding two carrots, two onions, thyme, bay, all cut up, which you have colored in the frying-pan, also some salt and peppercorns. When it is all cooked, pass it through a cloth or sieve. When it is reduced the first time, you should add some stock, but by the time it is finished it should be fairly thick. It will keep for a fortnight.
[G. Goffaux.]
DUTCH SAUCE FOR FISH
Take a tablespoonful of flour and three of water; make it boil and add the yolks of three eggs; melt one-half pound of butter and beat it gently into your first mixture, add salt, the juice of half a lemon and a pinch of grated nutmeg. Keep the sauce very hot in a bain-marie or in a double saucepan. If you have neither, keep it in a large cup placed in a saucepan of hot water.