European and American cuisine

Supreme Sauce. — Cut a well-cleaned chicken into 8 pieces ; put the breast, thighs, and legs aside for other purposes ; scald the feet in boiling water, remove the skin, and place them with the 2 wings, the giblets, and back of chicken in a saucepan ; cover with boiling water, and cook 2 minutes ; drain in colander, rinse off with cold water ; return the chicken to saucepan again ; cover with cold water ; add 1 teaspoonful salt, a small bouquet ; cover, and boil 1 Yt hour. Melt 2 ounces butter in a saucepan ; add 1 heaping tablespoonful flour; stir a few minutes; strain the chicken broth; add 1 pint of the broth to the butter and flour, stir well, cook 5 minutes ; then add Yt cupful cream, cook 2 minutes, and serve. Cream Sauce — Place a small saucepan with 2 ounces butter and 2 tablespoonf uls fine-cut raw ham over the fire ; add 2 tablespoonfuls fine-cut white onion, Vs cupful fine-cut canned mush- rooms, and a small bouquet; cook 5 minutes ; then add 1 heaping tablespoonful flour ; stir 2 minutes without browning ; add Vt pint chicken broth, Y^ pint cream, cook 10 minutes ; strain into a clean saucepan; return the saucepan to the fire; add Ys tablespoonful butter in small portions; season with a little salt and nutmeg; stir until it begins to boil ; then remove, and serve. Sauce à l'Allemande. — Put 2 ounces of butter in a saucepan ; add 1 heaping tablespoonful flour, stir a few minutes ; add 1 pint of white stock, Yt cupful mushroom liquor, or a few flne-chopped mushrooms, a small bouquet, and boil 10 minutes; strain into a clean saucepan ; return the saucepan to the fire ; mix Ys cup cream with the yolks of 2 eggs ; add it to the sauce ; stir a few minutes, not letting it boil again ; season with a little salt and nutmeg ; add last 1 tablespoonful lemon juice, and serve. Sauce à l'Italienne — White. — Place a saucepan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, stir 3 minutes ; then add Ys cupful white stock, Ys cupful Bhine wine, a small bouquet, and cook 10 minutes. In the meantime put in a small saucepan 1 ounce butter ; add 2 tablespoonf uls fine-chopped shallots or white onion, cook 5 minutes; then add 1 teaspoonful finechopped parsley, Yt teaspoonful fine-chopped tarragon ; season with 1 even teaspoonful salt, cook 2 minutes. Strain the sauce in a clean saucepan, add the herbs, draining off the butter ; return the sauce to the fire ; add Yt tablespoonful butter in small pieces, and finish with Yt tablespoonful lemon juice, and serve. Sauce à l'Italienne — Brown — Place a small saucepan with Yt tablespoonful butter over the fire ; as soon as melted add 2 tablespoonfuls fine-chopped shallots ; stir and cook till light brown ; then add 2 tablespoonf uls fine- cut boiled ham, the same of fine-cut mushrooms and truffles, cover with Yt cupful sherry wine, and cook 6 minutes. Put into another saucepan 1 ounce butter ; add 1 fine-cut small onion, 1 tablespoonful fine-cut carrots, and the same of celery ; cook 5 minutes; then add 1 tablespoonful fiour, stir a few min- utes ; add 1 pint of boiling water with 1 teaspoonf ul beef extract, also a small bouquet, and boil 15 minutes; then strain; add it to the first saucepan ; season to taste with salt ; boil a few minutes, and serve.