The new practical cookery guide

to all sorts of recherche dishes. A renowned gastronome once said that the coulis is to sauces and ragouts what physiognomy is to men — it gives brilliancy and life. To prepare this costly article, about three dozen live crayfish are cooked in sufficient best fresh white wine courtbouillon to cover them. When cold the tails are shelled. The entire shells and about a dozen blanched almonds are pounded to a paste. The tails are then added, and all is again pounded to a fine puree, and about a quart of the hot courtbouillon is gradually poured in, stirring constantly to obtain a thorough homogeneous mixture. About a pint of rich jus de veau is added lastly. Reheat (must not boil) and pass through a tammy cloth. It is then ready for use. Veloute (Ordinaire). Prepare a roux with equal quantity of butter and flour, cook a few minutes, and mix sufficient white stock (No. 5, 6, or 7) into it. To produce the proper thickness simmer about an hour, flavour with a bouquet and white mushroom trimming if necessarv, and strain. The thickening is also made with cornflour, or creme de riz, which has to be diluted with cold stock first and added to the remainder. Veloute (Extra). Place 41b. or 51b. of cut-up lean veal in a stewpan with an old fowl (fillets removed), sliced onion, celery and parsley, and a quart of white stock ; boil on a brisk p 2 212 The New Practical Cookery Guide. fire till reduced to light glaze, add sufficient dry flour, and moisten with five or six quarts of white stock, flavour with mushroom trimmings, and simmer till the meat is done, which is then removed, and the sauce strained. Allemande. Veloute in which a little essence of chicken and mushroom is added, and reduced by ebullition to the degree of perfection, and lie with yolks of eggs, mixed with cream and fresh butter, reheated and strained. Veloute de Poisson (Fish Veloute). Proceedings are the same as for veloute ordinaire, using fish stock in place of chicken or veal stock. Supreme (Supreme Sauce). As the word implies, this is the supreme of all white sauces. Sufficient veloute with additional essence of chicken and mushrooms is reduced, and cream added gradually till a perfect delicate brilliancy is attained, and finished with pieces of fresh butter when strained. Bechamel I. White roux made with equal quantity of fresh butter and dry flour, cooked a few minutes, and moistened with sufficient boiling milk flavoured with onion, bayleaf, and mignonette pepper to produce a rather thick sauce ; salt, simmer about twenty minutes, and strain. Sauces. Bechamel II. Place a piece of butter in a saucepan with sliced onion, carrot, bay leaf, and mignonette pepper, stir over fire till slightly coloured, add dry Hour to make a roux, cook a few minutes longer, and moisten with sufficient white stock to produce a thick sauce, add salt, and simmer one hour, strain and add about half a pint of cream to every quart of sauce. Sauce au Beurre (Melted Butter Sauce). Melt equal quantity of fresh butter and best flour in a saucepan, stir, and moisten with sufficient boilingwater to produce a sauce of medium thickness, add a pinch of salt and finely ground pepper, allow to simmer a few minutes, and strain, and stir into it a piece of fresh butter, about Jib. to each pint of sauce and a little juice of lemon (sometimes lie with yolk). Sauce Tomate I.