Pour into a stewpan one quart each of Yelout^ sauce and fresh cream, a small '* bouquet garni," and three thin slices of lean ham✪ Another Mode of Preparing Béchamel Sauce ; boil these, and stir constantly till the sauce is almost reduced by half, then pass it through a sieve as before^ 156. ALLEMANDE SAUCE. Fry in a stewpan, with two ounces of butter, one poimd of mushroom trimmings ; when well reduced, moisten this with three pints of Yelout^ sauce and one pint of chicken broth ; boil till reduced by one-third ; then add the yolks of six eggs✪ Allemande Sauce well whisked, stir this for a few seconds, to mix properly with the sauce, boil it again, and pass it through a tammy sieve into a basin. 157. BUTTER SAUCE. Dilute two tablespoonfiils of semolina flour in a stewpan with three ounces of melted butter; add a gill of cold water, a little salt, grated nutmeg, and the juice of half a PRACTICAL HOUSEHOLD COOKERY. 85 lemon ; stir the sauce on the fire till it boils ; then draw the stewpan by the side, add six ounces of butter, mix it well, pour it into a bain-marie, and keep it hot for use. Note. — It is absolutely necessary to have good fresh butter to make this sauce, and it is also advisable to make it only when wanted, as, from its particular delicacy, it is liable to get decomposed if left a certain time exposed to beat. 158. WHITE SAUCE. Fry two ounces of bacon with four of beef fat in a stewpan, together with the half of a carrot and a shred onion, a small " bouquet garni,'' the juice of half a lemon✪ Butter Sauce, a few cloves, and a pinch of pepper j sprinkle a spoonful of flour over it, stir it well, then pour three pints of boiling water over it; salt it to taste, and boil for twenty-five minutes ; skim, stir, and pass it through a tammy sieve. 159. HAfTRE D*HdTEL SAUCE. Put in a stewpan three ounces of fresh butter, a spoonful of minced parsley, previously blanched and dried, a little grated nutmeg, white pepper, and the juice of a lemon ; stir the contents well together near the fire, and when the butter becomes of the consistency of thick cream and is near ebullition it is ready to be served. 160. CLARIFIED BUTTER. Put a pound of fresh butter into a stewpan, simmer gently until it is perfectly clear and of a nice golden colour, or till it has finished fizzing, then pass it through a tammy cloth into a basin, let it get cold, then cover and place it in a cool place, ready to be used when wanted. 86 PRACTICAL HOUSEHOLD COOKERY. 16L ANCHOVY BUTTER. Wash and bone six anchovies, pound them in a mortar with three ounces of butter, and rub them through a sieve with a wooden spoon. 162. RAVIGOTE BUTTER. Take in equal proportions some pareley, chervil, spring onions, shalots, tarragon, and watercress, blanch the lot for two or three minutes in boiling water, drain and press out the water by twisting it in a cloth, then shred and pound the mixture in a mortar, with two properly washed and boned anchovies and three ounces of butter, boU it in a little stewpan, stir and mix well, and then pass it through a fine sieve, and store away for future usa 168. MONTPELLIER BUTTER. Blanch, drain, and pound in a mortar the same kinds of herbs as in No. 162, together with six washed and boned anchovies, a small clove of garlic, and the yolks of three eggs boiled hard, half a pound of butter, two tablespoonfuU of olive -oil, one of tarragon vinegar, and salt and pepper to taste. When the whole is properly pounded pass it through a fine sieva This will be found tasty. IM. BEURRE NOIR, OR BROWN BUTTER. Put in a small saucepan a gill of vinegar with a tea- spoonful of salt, a quarter of that quantity of white pepper, and a bay-leaf ; boil it ; meanwhile put into a frying-pan six ounces of butter to boil till it begins to acquire a dark- PRACTICAL HOUSEHOLD COOKERY. 87

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Pour into a stewpan one quart each of Yelout^ sauce and fresh cream, a small '* bouquet garni," and three thin slices of lean ham ; boil these, and stir constantly till the sauce is almost reduced by half, then pass it through a sieve as before^ 156. ALLEMANDE SAUCE. Fry in a stewpan, with two ounces of butter, one poimd of mushroom trimmings ; when well reduced, moisten this with three pints of Yelout^ sauce and one pint of chicken broth ; boil till reduced by one-third ; then add the yolks of six eggs well whisked, stir this for a few seconds, to mix properly with the sauce, boil it again, and pass it through a tammy sieve into a basin. 157. BUTTER SAUCE. Dilute two tablespoonfiils of semolina flour in a stewpan with three ounces of melted butter; add a gill of cold water, a little salt, grated nutmeg, and the juice of half a PRACTICAL HOUSEHOLD COOKERY. 85 lemon ; stir the sauce on the fire till it boils ; then draw the stewpan by the side, add six ounces of butter, mix it well, pour it into a bain-marie, and keep it hot for use. Note. — It is absolutely necessary to have good fresh butter to make this sauce, and it is also advisable to make it only when wanted, as, from its particular delicacy, it is liable to get decomposed if left a certain time exposed to beat. 158. WHITE SAUCE. Fry two ounces of bacon with four of beef fat in a stewpan, together with the half of a carrot and a shred onion, a small " bouquet garni,'' the juice of half a lemon, a few cloves, and a pinch of pepper j sprinkle a spoonful of flour over it, stir it well, then pour three pints of boiling water over it; salt it to taste, and boil for twenty-five minutes ; skim, stir, and pass it through a tammy sieve. 159. HAfTRE D*HdTEL SAUCE. Put in a stewpan three ounces of fresh butter, a spoonful of minced parsley, previously blanched and dried, a little grated nutmeg, white pepper, and the juice of a lemon ; stir the contents well together near the fire, and when the butter becomes of the consistency of thick cream and is near ebullition it is ready to be served. 160. CLARIFIED BUTTER. Put a pound of fresh butter into a stewpan, simmer gently until it is perfectly clear and of a nice golden colour, or till it has finished fizzing, then pass it through a tammy cloth into a basin, let it get cold, then cover and place it in a cool place, ready to be used when wanted. 86 PRACTICAL HOUSEHOLD COOKERY. 16L ANCHOVY BUTTER. Wash and bone six anchovies, pound them in a mortar with three ounces of butter, and rub them through a sieve with a wooden spoon. 162. RAVIGOTE BUTTER. Take in equal proportions some pareley, chervil, spring onions, shalots, tarragon, and watercress, blanch the lot for two or three minutes in boiling water, drain and press out the water by twisting it in a cloth, then shred and pound the mixture in a mortar, with two properly washed and boned anchovies and three ounces of butter, boU it in a little stewpan, stir and mix well, and then pass it through a fine sieve, and store away for future usa 168. MONTPELLIER BUTTER. Blanch, drain, and pound in a mortar the same kinds of herbs as in No. 162, together with six washed and boned anchovies, a small clove of garlic, and the yolks of three eggs boiled hard, half a pound of butter, two tablespoonfuU of olive -oil, one of tarragon vinegar, and salt and pepper to taste. When the whole is properly pounded pass it through a fine sieva This will be found tasty. IM. BEURRE NOIR, OR BROWN BUTTER. Put in a small saucepan a gill of vinegar with a tea- spoonful of salt, a quarter of that quantity of white pepper, and a bay-leaf ; boil it ; meanwhile put into a frying-pan six ounces of butter to boil till it begins to acquire a dark- PRACTICAL HOUSEHOLD COOKERY. 87

Practical household cookery