The spirit of cookery

Finishing the Espagnole so as to produce Espagnole Travaillée or Coulis Brim. — Place any required part of the sauce into a lai'ge stewpan, add a desirable volume of essence of mushrooms and a suflicient volume of blond de veau to enable the mixture on the application of heat to expel some further mechanically suspended matters. Make sure that the liquid boil up at first, and then continue merely to simmer ; reduce it to the consistency you desire, pass it through a tammy, and use it with sautes or as simple sauce. In this operation the principal effect is obtained by the addition of the mushroom essence, and the subsequent boiling is only necessary to expel the water introduced by the generally very dilute essence. WHITE OR VELOUTE SAUCE White Sauce, or Velout6. Put into a stewpan 1 lb. of sliced lean ham, 1 lb. of veal or beef, also sliced, and above that two old hens or partridges cut in pieces. Add sufficient standard broth for it to reach the upper surface of the meat ] cover the pan, and let the contents boil briskly until the liquid is condensed nearly to a pale glace ; then draw the pan on to a moderately hot part of the hearth ; fill it up again with some normal stock, add a carrot, an onion, some cloves, a blade of mace, a faggot of parsley, half a dozen green onions, a bay-leaf and a sprig of thyme tied together. Boil the mixture once more, skim it, and pass it through a tammy or stout calico filter into a large basin. The Roilx. — Place into a stewpan the ready prepared white roux, pour the extract over it, and mix both by diligent stirring over the fire. Removal of Fat. — Regulate the consistency of the sauce by the cautious and gradual addition of standard broth, so that after boiling up and subsequent gentle simmering it may throw up to the surface all the loose fat and the butter with which the roux was made, together with any coarser particles or little lumps which coalesce on the surface, either as a scum or in the form of a skin. Then the sauce assumes that perfectly smooth appearance and impression upon the tongue to which it owes the name of veloute. If necessary, dilute the sauce a little more, remove crudities from the top, and then pass it through a tammy or cloth into a white basin, stir it till it is cold, and put it in the larder for future, or in the water-bath for immediate, use. Finished Veloutd Sauce, Velouté Travaillée or Coulis Blanc.— In order to finish the stock velout6, add to it consommé of veal or fowls (instead of blond de veau) and white essence of mushrooms, as well as the white varieties of all other accessories. Avoid the addition of lemon to the stock as well as the finished sauces Bechamel Sauce. This sauce consists of a basis of veloutd with an admixture of cream. According to earlier writers, the sauce h la Béchamel derived its name from a Marquis de. Bechamel, who, they think, was thereby immortalized. According to others, however. Bechamel was the name of an inventive cook. Take of finished veloutd sauce the quantity required, and add thereto an equal volume of boiling cream. Allow the mixture to boil for a few minutes while stirring it incessantly, then pass through a tammy into a special saucepan, and place this into a water-bath to be ready for use when called for.