A guide to modern cookery

degrees Fahrenheit without risking decomposition. 28—BÉCHAMEL SAUCE _Quantities Required for Four Quarts._ 1 lb. of white roux. 4½ quarts of boiling milk. ½ lb. of lean veal. ⅔ oz. of salt, 1 pinch of mignonette, and grated nutmeg, and 1 small sprig of thyme. 1 minced onion. _Preparation._—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should have been cut into small cubes, and fried with butter in a saucepan, together with the minced onion. When the veal has stiffened without becoming coloured, it is added to the Béchamel, together with salt and the other aromatics. Let the sauce boil slowly for about one hour in all, and then pass it through a tammy into a tureen; butter the top, lest a crust should form. When Béchamel is intended for Lenten preparations, the veal must be omitted. There is another way of making the sauce. After having boiled the milk, the seasoning and aromatics should be added; the saucepan is then covered and placed on a corner of the stove, so as to ensure a thorough infusion. The boiling milk must now be poured on to the roux which has been separately prepared, and the sauce should then cook for one quarter of an hour only. 29—TOMATO SAUCE _Quantities Required for Four Quarts._ 5 oz. of salted breast of pork, rather fat. 6 oz. of carrots cut into cubes. 6 oz. of onions cut into cubes. 1 bay leaf and 1 small sprig of thyme. 5 oz. of flour. 2 oz. of butter, ½ oz. of salt, 1 oz. of sugar, a pinch of pepper. 10 lbs. of raw tomatoes or 4 quarts of same, mashed. 2 quarts of white stock. _Preparation._—Fry the pork with the butter in a tall, thick-bottomed saucepan. When the pork is nearly melted, add the carrots, onions, and aromatics. Cook and stir the vegetables, then add the flour, which should be allowed to cook until it begins to