The profession of cookery, from a French point of view

Chop up finely a dozen or more shallots, frizzle them slowly in a little butter, dredge a little flour over them, then stir in a tumblerful of hot water; let simmer for a little time. The sauce may then be strained, or not, as desired. but it should receive the addition of salt, pepper, and a spoonful or two of cream. Served with mutton. Sauce Ravig-ote. Hot. — Put into a saucepan a teacupful of water or clear stock, add to it a spoonful each of minced chives, shallots, chervil, tarragon, mustard and cress, pepper and salt, and one of vinegar. Boil these together for five minutes, then stir in a small lump of butter, and a teaspoonfnl of potato flour wetted with water to thicken it. Gold. — Take the same herbs, after mincing them, and pound them in a mortar; add to them the raw yolk of an egg. Mix well together, and add, drop by drop, three spoonfuls of salad oil. a spoonful of vinegar and one of made mustard are stirred in last of all. Sauce Tartare. Mix together the yolks of three eggs, a spoonful of mustard and one of vinegar, then add slowly three spoonfuls of salad oil. Stir carefully over the fire until thoroughly hot, but it must not reach boiliug-point. Or it may be used cold. Sauce Bordelaise. Melt a small piece of butter, and frizzle in that two sliced shallots ; when done, either stir in a tablespoonful of brown roux or sufficient potato flour to absorb the butter. Add a teacupful of clear stock, a wineglass of claret, two tablespoonfuls of tomato sauce, a pinch of salt, same of pepper, and boil together; stir a pinch of mixed herbs in at the last. Much liked with beefsteaks and cutlets. Bechamel Sauce. Some clear but highly flavoured stock is required for the foundation of this. Simmer in this a small onion, a bunch of sweet herbs, a carrot cut in rounds, and a clove. When required for use, strain through a muslin, thicken with one or two spoonfuls of white roux, let it boil up once, season well, and stir in lastly three tablespoonfuls of hot cream. Sauce au Jamb on. Chop finely a few ounces of lean ham ; frizzle it in a stewpan with a bit of butter. When cooked, stir in a sufficiency of potato flour to absorb the butter, and clear stock or warm water to reduce it to the consistency of cream. Put in a small bunch of herbs, and some pepper. Let all simmer for upwards of an hour, then strain through a tamis. Excellent for serving with poached eggs, cooked celery, salsifies, etc. Sauce Finaneiere. Put in a saucepan half a pint of good clear stock, a few fowl or game giblets; cut small pieces of cooked liver and ham, a dozen small mushrooms, a dozen shallots, two or three olives, stoned and cut small (or tomatoes may be used instead), a glass of white wine, a spoonful of scraped horse-radish, pepper and salt. Let all these simmer together for a couple of hours, then thicken the sauce with brown roux or butter and flour rolled together, add any gravy available and a small spoonful of curry powder. Boil it once more and serve. Salmis, For the remains of poultry or game. Dissolve a lump of butter the size of an egg, stir into ita large tablespoonful of fecule or potato flour, stir together until brown ; add a cupful of stock and one of red wine, salt, pepper 'lo SA UCES.