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

add when done, and before taking from the fire, two or three yolks of eggs, and the juice of a lemon. _Princesse._--Make a cream-sauce with one pint of cream and set it on a moderate fire; immediately turn into it, stirring the while, about half a pint of reduced, good meat gravy; when thoroughly mixed, add two or three ounces of butter, stir for a couple of minutes longer, strain and use immediately. It is a very rich sauce, used with boiled fish and roasted or baked meat. _Provençale._--Chop fine two or three mushrooms, and two shallots; put the whole in a stewpan with a clove of garlic, and two tablespoonfuls of olive-oil; set on a moderate fire, and leave till half fried; then sprinkle in it half a teaspoonful of flour, stirring the while; add also half a pint of white wine, and as much broth, and two small onions, two sprigs of parsley, one of thyme, half a bay-leaf, salt, and pepper; simmer about half an hour, take from the fire, and a few minutes after skim off the fat; take out the garlic, onions, parsley, thyme, and bay-leaf, and it is then ready for immediate use. _Ravigote._--Chop fine, and in equal proportion, two tablespoonfuls of chervil, tarragon, and pepper-grass, also, in equal proportion, one teaspoonful of burnet and table celery; place the whole in a stewpan with salt and pepper, cover with broth, set on the fire, and boil twenty minutes; after which take from the fire, and strain. Mix two ounces of butter with flour enough to make a paste, put it with the sauce on the fire, add a tablespoonful of cider vinegar; simmer till of a proper thickness, and use. _Robert._--Put about four ounces of butter in a stewpan, set it on a moderate fire; when melted, sprinkle in it about a tablespoonful of flour, stirring the while; when of a brownish color, add three small onions chopped fine, salt, and pepper; stir, and leave on the fire till the whole is turning brown, then add a glass of broth, boil about thirty minutes,