Breakfasts, luncheons, and ball suppers

Glaze is made by reducing stock by means of boiling to the substance of liquid glue ; when it begins to thicken, it should simmer gently until it is fit for use, which is when it drops from the spoon like a thick syrup. When required for use, the basin in which it is should be placed in hot water to warm, and the quantity required for use taken out with a spoon. No salt should be used in stock intended for reduction to glaze, as the salt does not reduce with the stock, BROWN THICKENING, OR ROUX. No. 31. Put half a pound of clarified butter (that is, butter cleared of all milk by boiling) into a stewpan, dissolve it, and stir in with a wooden spoon half a pound of flour until quite smooth ; put it on a slow fire and let it simmer for an hour, or until it becomes a nice brown colour, stirring it all the time so as to prevent its catching the bottom of the stewpan, and then put it in a basin for use. It depends greatly on the heat of the fire how long it is before it is a nice brown, but if it is burnt it is spoilt. A dessert-spoonful will thicken a pint of gravy. WHITE THICKENING. No. 32. The same as above, only the fire over which it is mixed must be a very slow one, and care must be taken not to allow it to become coloured. G 8o BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. SAUCES. ALLEMANDE SAUCE. No. 33. To a pint of White Stock (No. 28), add six mushrooms chopped, a sprig of parsley, a pint of boiled new milk, and an ounce of white thickening ; stir it over the fire until it becomes quite smooth, reduce it until thick, when add half a pint of good cream ; let the whole simmer over the fire for a minute or so, stirring it all the time, and strain into a basin for use. BECHAMEL CREAM. No. 34. Put two ounces of clarified butter into a stewpan, let it melt, then stir in an ounce and a half of flour until quite smooth, add a sprig or two of parsley, six peppercorns, six sliced mushrooms, and half a pint of White Stock (No. 28) ; let the whole boil up, stirring until it does, put it on one side and add half a pint of good thick cream, and let it simmer for twenty minutes ; strain into a basin for use. BROWN SAUCE, CLEAR. No. 35. Reduce some Stock (No. 27) by boilipg until it becomes the substance of half-glazCj which is about the thickness of good cream. BUTTER, FINE HERBS. No. 36. Wash and throw into boiling water a handful of tarragon or chervil, chives, and parsley, and there let them remain for five minutes j dry them, and put them in a mortar with two ounces of outter and a little salt, pound the whole, rub through a hair sieve, and make into small balls. STOCKS, SAUCES. 8i BUTTER, LOBSTER. No. 37. Pound in a mortar two ounces of lobster berries, mixed with two and a half ounces of butter, a tea-spoonful of Burgess Sz; Co.’s essence of anchovies, and a little cayenne pepper ; rub it through a hair sieve, and put in a basin for use. BUTTER, MAh RE D'H6tEL. No. 38. Warm two ounces of butter and half an ounce of glaze in a stewpan until mixed, stirring all the time; add a table- spoonful of chopped parsley and the juice of half a lemon, and let the whole get cold ; when cold, form it into balls or squares for use. CELERY SAUCE. No. 39.