Modern cookery for private families

of which ought to be fine and dry. This thickening may be made in a well-tinned stewpan even better than in a frying-pan, and if simmered over a coal fire it should be placed high above it, and well guarded from smoke. WHITE ROUX, OR FRENCH THICKENING. Proceed exactly as for the preceding receipt, but dredge in the flour as soon as the butter is in full simmer, and be careful not to allow the thickening to take the slightest colour: this is used for white gravies or sauces. SAUCE TOURNÉE, OR PALE THICKENED GRAVY. Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see _Consommé_, Chapter IV.) and thickened with delicate white _roux_. The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served: it must then be strained, previously to being dished. Either first dissolve an ounce of butter, and then dredge gradually to it three-quarters of an ounce of flour, and proceed as for the preceding receipt; or blend the flour and butter perfectly with a knife before they are thrown into the stewpan, and keep them stirred without ceasing over a clear and gentle fire until they have simmered for some minutes, then place the stewpan high over the fire, and shake it constantly until the _roux_ has lost the raw taste of the flour; next, stir very gradually to it a pint of the gravy, which should be boiling. Set it by the side of the stove for a few minutes, skim it thoroughly, and serve it without delay. Butter, 1 oz.; flour, 3/4 oz.; strong pale gravy, seasoned with mushrooms and green onions, 1 pint. _Obs._ 3.—With the addition of three or four yolks of very fresh eggs, mixed with a seasoning of mace, cayenne, and lemon-juice, this becomes _German sauce_, now much used for fricassees, and other dishes; and minced parsley (boiled) and chili vinegar, each in sufficient quantity to flavour it agreeably, convert it into a good fish sauce. BÉCHAMEL.