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

instead of boiled. _Salpicon._--Cut in dice an equal quantity of each, and to weigh altogether about one pound and a half, calf sweetbreads, livers, or flesh of fowls, and ham--three kinds in all; also two mushrooms and two truffles; all must be nearly cooked in water beforehand. Put them in a stewpan, season with salt, pepper, a bay-leaf, a clove of garlic, an onion, a sprig of parsley, and one of thyme; cover with half a pint of broth, and as much of white wine; set on a slow fire; it must not boil, but simmer gently; stir now and then till the whole is well cooked; take out the bay-leaf, onion, garlic, parsley, and thyme. In case the sauce should not be thick enough, add a little fecula, stir, and leave awhile longer on the fire, and it is ready for use. _With Truffles._--Slice the truffles and put them in a saucepan with a pinch of sugar, broth and claret wine enough to cover them, half of each, simmer for about twenty minutes, add a little potato starch, boil gently till it begins to thicken, and use. _Lobster Butter._--Put the flesh of the two large claws of a boiled lobster with a little of the inside, about a tablespoonful, in a mortar and pound well. Add about the same volume of good butter and pound again till the whole is well mixed. It is then mashed through a fine sieve, and is ready for use. When the lobster has coral, it is pounded with the rest, and gives a fine color to the butter. If the lobster has no coral, a piece of the reddest part of the shell is pounded with the rest, when the butter is to be colored. This butter may be used instead of ordinary butter for fish-sauces, or for making a _maître d'hôtel_ for boiled fish, or for garnishing the same. To clarify it, just put the butter into a bowl when made, put the bowl in a boiling _bain-marie_ for about half an hour, take off and immediately turn it through a cloth