Breakfasts, luncheons, and ball suppers

Stew until tender two sticks of celery ; when quite soft pound them in a mortar and rub them through a hair sieve. If to use hot with pheasant, add it to a pint of White Sauce (No. 62) ; if to be used as flavouring to a chaufroix, add three table-spoonfuls to half a pint of Bechamel Cream (No. 34), and put in a basin for use. CHAUFROIX SAUCE, WHITE. No. 40. Mix together three-quarters of a pint of Allemande Sauce (No. 33) and Aspic Jelly (No. 29), and if required flavour It with three table-spoonfuls of puree of mush- rooms or celery sauce ; warm the whole so as to in- corporate them thoroughly, when put in a basin for use. It should be nearly cold but not set when it is used to G 2 83 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS CHAUFROIX SAUCE, BROWN. No. 41. Incorporate equal portions of Espagnole Sauce (No. 48) and Aspic Jelly (No. 29) ; put it in a basin for use. It should be cool but not set when used. CHAUFROIX SAUCE A LA PORTUGAISE. No. 42. Fry half a pint of pimentos and put them in a stew- pan with a pint of White Stock (No. 28), a little salt, and a table-spoonful of sifted sugar ; let the whole braise for two hours, when rub through a hair sieve, and pass through a silk sieve ; add this puree to White Chaufroix Sauce (No. 40) for white meats, and to Brown Chaufroix Sauce (No. 41) for brown meats. It is also very good served hot with braised chicken. CHATEAUBRIAND SAUCE. No. 43. Reduce a wine-glassful of sherry to half, add an ounce of glaze, a gill of Brown Sauce (No. 35) or Espagnole (No. 48), two ounces of butter, the juice of half a lemon, and a dessert-spoonful of chopped parsley ; make very hot, and serve. DEVIL SAUCE. No. 44. A table-spoonful of mustard, a tea-spoopful of Cook’s curry paste, a table-spoonful of Worcestershire sauce, two table-spoonfuls of mushroom catsup, a tea-spoonful of anchovy sauce, a tea-spoonful of Searcy Salt, the yolk of an egg, and half a pint of any soup over from the night before ; if a thin soup, thicken with half an ounce of Brown’ Thickening (No. 31), boil up, and pour over the broiled meat. STOCKS, SAUCES. 83 DEVIL SAUCE. No. 45. Warm and mix together a tea-spoonful of mixed mus- tard, a table-spoonful of Worcestershire sauce, an ounce of glaze, ditto of butter, a salt-spoonful of cayenne pepper, one of salt, and a table-spoonful of chopped parsley ; rub the meat which is to be broiled with it. DEVIL SAUCE A LA PERRY. No. 46. Mix in equal proportions butter and Perry’s Indian Deville Chutnees, and apply as hereafter instructed. DO IV A TON SAUCE. No. 47. To three-quarters of a pint of good White Sauce (No. 62) add a dessert-spoonful of anchovy sauce, and a small wine-glassful of sherry; mix well and serve. ESPAGNOLE SAUCE. No. 48.