European and American cuisine

raw ham and carrots, 1 sprig of thyme, 1 hay leaf, 6 whole peppers, 2 cloves, 2 parsley roots, and a little celery ; cook 6 minutes ; then add 1 tablespoonful flour, cook a few minutes; add ly^ cup of boiling water, 1 teaspoonful beef extract, and cook 15 minutes; then strain ; return the sauce to the saucepan again, add Y, cupful mushroom liquor, a small bouquet, Yg even teaspoonful pepper, 1 even teaspoonful salt, and Yt cupful Madeira or sherry wine. Cook slowly 10 minutes, removing all fat which may arise to the surface. Colbert Sauce. — Place a saucepan with 2 ounces butter over the fire ; add 1 fine-chopped onion, 2 tablespoonfuls fine-cut raw ham, 2 tablespoonfuls fine-cut carrots, 1 bay leaf, 2 cloves, 6 coarsely pounded black peppers, 1 blade of mace, and a sprig of thyme ; cover, and cook 6 minutes without browning ; then add 1 tablespoonful flour, stir 2 minutes ; add 1½ cup of white broth, cook 10 minutes ; then strain into another saucepan, add ½ cup of mushroom liquor, Yt cup of sherry wine, Ya teaspoonful Cayenne pepper, and a bouquet ; cook 10 minutes ; then add 1 tablespoonful of liquid beef extract, 1 ounce butter; remove the bouquet; add the juice of Yt a lemon and 1 teaspoonful chopped parsley ; do not let it boil again after the last 2 ingredients have been added. Sauce Béarnaise. — Place 2 tablespoonfuls fine-chopped shallots in a small saucepan ; add 3 tablespoonfuls tarragon vinegar and 8 whole crushed peppers ; reduce by boiling till nearly dry ; remove from fire, and when nearly cold add the yolks of 4 eggs ; set the saucepan in hot water, stir constantly ; add 4 ounces of butter in small pieces ; season with 1 even teaspoonful salt and Yt teaspoonful grated nutmeg ; stir till the butter is melted ; add 1 teaspoonful beef extract mixed with 3 tablespoonfuls boiling water ; stir over the fire until the sauce is thick ; then remove, and strain through a fine sieve. Serve with broiled steak or fish. The sauce is put on a warm dish, and the meat or fish is laid on top of it Velouté Sauce. — Place a saucepan with 2 ounces of butter over the fire; add as soon as the butter is melted 2 tablespoonfuls flour; stir a few minutes over the fire, but do not let it get brown ; add 3 cups chicken or veal broth, a small bouquet, y, cupful mushroom liquor and a few mushrooms, 1 even teaspoonful salt, 6 whole peppers, a little nutmeg ; boil and stir 10 minutes ; remove the bouquet and all the fat; draw the saucepan to side of stove and let it simmer 10 minutes ; then strain, and serve. Béchamel Sauce à l'Allemande. — Melt 2 ounces butter in a saucepan; add 1 heaping tablespoonful flour; stir until the flour has absorbed all the butter; then add 1 cupful white broth, ½ cupful mushroom liquor, a small bouquet, 1 cupful cream ; cook 5 minutes; strain into a clean saucepan, and add ⅛ tablespoonful butter in small pieces; stir a few minutes over the flre, and serve. Béchamel Sauce. — Place a saucepan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, and stir for 5 minutes ; then add 2 cups boiling milk ; season with Ys teaspoonful nutmeg, 1 even teaspoonful salt, a small bouquet, 6 whole peppers, Yi cupful mushroom liquor ; boil 10 minutes, strain, and serve.