Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a stewpan, and set it on a good fire; when melted, fry in it till of a golden color, two carrots and two onions cut in slices; after that add also a piece of bay-leaf, two sprigs of parsley, one of thyme, a little isinglass, the eggs and fish, and cover with water; simmer gently about one hour and a half, and strain. If found too thin after it is strained, set it back on the fire, add a little more isinglass, and simmer fifteen minutes longer. _Coulis of Veal._--Place in a stewpan about one pound of veal, fillet or knuckle, with four ounces of bacon, not smoked, and cut fine; also a carrot cut fine, a little pepper, and grated nutmeg; set on a slow fire, cover well; half an hour after augment the fire, and as soon as you see the meat sticking to the pan, subdue it, leave it so ten minutes, then take from the fire, put the bacon, veal, and carrot on a dish; put butter about the size of an egg in the pan; when melted, sprinkle in it a teaspoonful of flour, stir with a wooden spoon, then put the meat back into it. Cover with warm broth and set on a slow fire for about two hours; take off, throw in it a few drops of cold water, skim off the fat, strain, and use. _Cream._--A cream-sauce is a _Béchamel_ made with cream instead of milk. It is often called _à la crème_, its French name. _Cucumber._--Proceed as for caper-sauce, using pickled cucumbers, chopped fine, instead of capers. _Egg._--Proceed as for caper-sauce in every particular, except that you use two hard-boiled eggs, chopped fine, instead of capers. _Diplomat._--Make a cream-sauce with one pint of cream. When made, put in it nearly half a pound of lobster butter, stir, and when the whole is well mixed, add also about a tablespoonful of essence of anchovy and mix again; pepper to taste, and use. It is a rich sauce, used with boiled fish and baked or roasted meat. _Espagnole._--This sauce is very seldom made