Soyer's standard cookery

Slightly brown the following vegetables in butter: — Twelve ounces of minced onions, one-ounce of parsley roots, four ounces of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two ounces of flour and a teaspoonful of curry pepper. Cook the flour for some minutes without letting it acquire any color, and dilute with one and one-half pints of white stock. Boil, cook gently for threequarters of an hour, and rub through a sieve. Now heat the sauce, remove its grease, and keep it in the bain-marie. Serve with fish, shell-fish, poultry and various egg-preparations. Sauce Diplomate. Take one pint of Normande Sauce, and finish it with two ounces of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular cubes. Herb Sauce. Prepare one pint of white wine sauce. Finish it away from the fire with three ounces of shallot butter, a tablespoonful of parsley, chervil, tarragon and chives, chopped and mixed. Serve with boiled or poached fish. Gooseberry Sauce. Prepare one pint of butter sauce. Meanwhile put one pound of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them in a little stewpan with one-half pint of white wine and three ounces of powdered sugar. Cook gently the gooseberries, rub them through a sieve, and add the resulting pulp to the butter sauce. Excellent with grilled mackerel and the poached fillets of that fish. Hungarian Sauce. Fry gently in butter, without coloring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoonful of paprika. Moisten with a gill of white wine, add a small faggot, reduce the wine by two-thirds, and remove the herbs. Finish with one pint veloute, according to the use for which the sauce is intended, and boil moderately for five minutes. Then rub the sauce through a sieve, and complete it with two ounces of butter. Remember to keep the sauce a delicate pink shade. Oyster Sauce. Take one pint of Normande Sauce and complete it with a gill of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters. Sauce Albufera. Take the necessary quantity of Supreme Sauce, and add to this four tablespoonfuls of dissolved, pale meat glaze per quart of sauce, to give it the ivory-white tint which characterizes it. Serve with poultry and poached sweet-bread. Sauce Joinville. Prepare a pint of Normande Sauce and complete it with two ounces of shrimp butter and two ounces of crayfish butter. If this sauce is to accompany a fish a la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, an ounce of black truffles cut Julienne-fashion should be added. Joinville Sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined. Mariniere Sauce. Take the necessary quantity of Bercy Sauce and add, per pint of sauce, one gill of mussel liquor and a liaison composed of the yolks of three eggs. Serve with small poached fish, particularly with mussels. Mornay Sauce. Boil one pint of Bechamel Sauce with one gill of the fumet of that fish. Reduce by a good quarter, and add two ounces of Gruyere and two ounces of grated Parmesan.