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

a lemon, a pinch of parsley chopped fine; give one boil, and use. 3. This is made like No. 2, except that you use an _Allemande_ sauce instead of a _roux_, and besides the pint of chicken gravy, etc., you add also half a gill of white wine. It is used especially with roasted chicken and game. _Tomato._--If you use fresh tomatoes, blanch them first; if preserved, use them as they are in the can. Put one pint of tomatoes in a saucepan with a small onion and a clove of garlic sliced; also two stalks of parsley, one of thyme, a bay-leaf, one clove, six pepper-corns, and salt; boil gently till reduced about one-third, when mash gently through a strainer or sieve; all the tomato-seed and seasonings must remain in the strainer; put back on the fire, with a little piece of butter; give one boil, and it is done. _Truffle._--This sauce is made like a caper-sauce, using chopped or sliced truffles instead of capers. _Velouté._--This and gravy is nearly the same thing. It is gravy made as directed for gravy, with the addition of a dozen mushrooms chopped fine; and is used for sauces, like gravy, to make sauces richer than with broth. _Vinaigrette._--Put salt and pepper in a saucer (and mustard, if it is to be used with butcher's meat; but with fish, chicken, or birds, it is really too strong; it neutralizes the delicate flavor of the object), and pour vinegar over, little by little, beating with a fork at the same time; then pour the oil, also little by little, and while beating; a little chopped parsley is also added; and serve with cold meat, fish, or vegetables. It is quickly made, is good, and makes an excellent dish for breakfast, served as we said above. _White._--Put two ounces of butter in a small saucepan and set it on the fire, stir a little, and as soon as melted, remove on a rather slow fire; add a tablespoonful of flour, stir continually till thoroughly mixed (two or three minutes); then add again about a pint