Choice Cookery

meat-gravy, just enough to give it the shade of _palest_ cafe au lait; thicken with two yolks of eggs, as for Allemande sauce. All articles served with this sauce are termed _a la Villeroi_. It differs from d'Uxelles only in having no ham, nor acidity from the lemon; also, all flavor of onion is omitted. III. WHITE SAUCES. Supreme sauce gives its name to several dishes dear to epicures--supreme de volaille, supreme de Toulouse, etc. It is made with a pint of thick white sauce, a pint of very strong chicken broth, four stalks of parsley, and six white pepper-corns, boiled down to half a pint. Stir sauce and broth together until thoroughly blended, then boil rapidly down till thick again, taking great care it does not burn. Add one gill of double cream, and half a saltspoonful of salt (if the stock was already seasoned). Boil up till thick enough _to mask the back of a spoon_, strain, and the last thing add a small teaspoonful of lemon juice. When the white sauce has to be made expressly for the supreme, it is easier to use strong chicken broth in place of ordinary white stock; then it is not necessary to add it after. The term "to mask the back of a spoon" is a common one to indicate the proper thickness for sauces, but to the untrained eye it may not be easy to decide just what "masking" means. Most sauces should be thin enough to run quite freely from the spoon, yet not so thin as to leave the color of the spoon visible through the coating of sauce it will retain if it be dipped into it; there should be a thin _opaque_ coating or "mask" to the back of the spoon. Sauce of this thickness is produced by using one ounce (exact weight) of flour of fine quality to half a pint of liquid. Meat, fish, or vegetables over which sauce of this consistency has been poured will be quite masked, but the sauce will not be too thick to serve readily with a spoon.