The new practical cookery guide

3. Place in a stewpan about 61b. of leg of veal, including bone, the meat cut in squares, and the bone cracked, sliced carrot, onion, and a bouquet, and a quart of brown stock. Reduce over a brisk fire (stirring occasionally) to light brown glaze, then add about six quarts of brown stock, simmer two hours and strain, reheat and lie with arrowroot or cornflour, dissolved with a little sherry, simmer a few minutes more and strain, ready for use. Essence Aromatique. 1. Simmer with a bottle of white wine a few crushed peppercorns, whole spice, coriander seeds, sliced carrot, onion, eschalot, tarragon, chervil, parsley, thyme, bayleaves, cloves, nutmeg, and a little salt for about two hours with a tight-fitting lid, then keep in warm place for a few hours, strain, and, when cold, bottle for use. Sauces. Essence de Champignon I. (Mushroom Essence). 2. Allow a quantity of fresh crushed mushrooms to macerate with salt for twenty-four hours, then press the juice out and simmer it for fifteen minutes with spices ; strain, and, when cold, bottle for use. Essence de Champignon II. 3. About 31b. of fresh crushed mushrooms, the juice of two lemons, and a little salt. Simmer ten minutes in a tightly covered pan, add about one quart of chicken stock, simmer fifteen minutes more, strain. Essence de Yolaille (Chicken Essence). 4. The carcases of five or six raw chickens, roughly chopped ; 21b. of veal, cut in large dice ; sliced onion, carrot, and a bouquet, and about four quarts of chicken stock. Simmer for two or three hours, remove all scum and fat, and strain. Essence de Gibier (Game Essence). 5. Cut up a wild rabbit, the fore part of a hare, two old partridges, a few carrots, onions, celery, thyme, bay leaves, cloves, and a bottle of white wine. Place in a stewpan over a brisk fire, stirring occasionally. Reduce to glaze, and moisten with sufficient general stock to entirely cover the game. Simmer two or three hours, and strain for use. p 210 The New Practical Cookery Guide. Essence de Truffe. 6. Place in a stewpan with tight-fitting cover 31b. of fresh truffe, one bottle of sherry, one quart of rich stock, a little nutmeg and pepper, and a pinch of salt, cover, and boil for about thirty minutes. Strain for use. (The truffes can be used for garnishes, etc.) Essence ou Fumet de Poisson (Fish Essence). 7. Fish stock reduced by ebullition to about onethird of its normal quantity, strained ready for use. Essence de Jambon (Ham Essence). 8. To about 21b. of cut-up lean ham, a sliced carrot, onion, parsley, thyme, bayleaf, add a pint of chablis or sauterne, boil till reduced to glaze, moisten with about three pints of veal stock, simmer one hour, and strain for use. Glace de Veau (Veal Glaze). Place about 101b. of lean veal, cut in squares, in a stewpan with two old hens, some flavouring vegetables, and sufficient general stock to entirely cover the meat, and simmer till quite done. Remove scum and fat and strain. Reduce this stock on a brisk fire till a light coloured glaze is obtained, and strain ready for use. Coulis d’Ecrevisse. This essence or coulis is the most delicious flavouring element imaginable, and imparts a perfect flavour Sauces.