Soyer's standard cookery

Put into a saucepan one quart of half-glaze and one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same absorb one and one and one-half pints of jelly — the latter being added to the sauce in small quantities. Reduce the sauce by one-third and after the reduction, carefully taste, and rectify the seasoning if necessary; mix a little Madeira or port with the sauce, away from the fire, and strain through muslin or through a venetian-hair sieve. Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough to coat immersed solids evenly with a film of sauce. Varieties of the Chaud-Froid Sauce. FOR DUCKS. — Prepare the sauce as directed above, adding to it (for the prescribed quantity) one-half pint of duck fumet obtained from the carcases and remains of roast duckling, and finish it, away from the fire, with the juice of four oranges and a heaped tablespoonful of orange rind, cut finely, juliennefashion, and scalded for five minutes. FOR FEATHERED GAME. — Prepare the sauce as directed, adding one-half pint of the fumet of the game in order to lend it that game's characteristic taste. Observe the same precaution for the cooling. FOR FISH. — Proceed as before but substitute the Espagnole of fish for the half-glaze; intensify the first Espagnole with one-half pint of very clear fish essence; and use Lenten jelly instead of meat jelly. Deviled Sauce. Put in a vegetable-pan two ounces of sliced shallots and one-third pint of white wine. Reduce the latter to two-thirds, season strongly with cayenne pepper, and strain through muslin. This sauce may be served with grilled fowls or pigeons. It also forms an excellent accompaniment to re-dished meat. Grand- Veneur Sauce. Take one pint of Poivrade Sauce (see p. 42) and boil it, adding one pint of game stock; reduce the sauce by a third; remove it from the fire, and add four tablespoonfuls of redcurrant jelly. When the latter is well dissolved, complete the sauce by addition of one-quarter pint of cream per pint of sauce. This sauce is served with venison. Italian Sauce. Put into a stewpan six tablespoonfuls of Duxelles, two ounces of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatee. Boil for ten minutes, and complete at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed. LENTEN ITALIAN SAUCE. — Prepare as above but omit the ham, and substitute Lent Espagnole (combined with fish fumet made from the fish for which the sauce is intended) for halfglaze with tomatoes. Thickened Gravy. Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken by means of three-quarters ounce of fecule, diluted cold, with a little water or gravy, and pour this into the boiling gravy, being careful to stir briskly. Veal Gravy Tomate. Add to one pint of veal stock two ounces of puree and onequarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is served with meat. Lyonnaise Sauce.