The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

them by degrees, and turn it again into the stewpan; stir it again over the fire until the yolks are quite done, which will take about five minutes; have three pints of stock reserved from the original sauce, with which mix it by degrees; also add a pint of boiling milk, but do not make it too thin; boil it again ten minutes, then pass it through a tammie into a basin, and stir it occasionally until cold. Use it for entrées or removes of poultry, either hot or cold; but for cold removes of poultry it is best adapted. _This_ sauce never looks greasy; it will keep four or five days. No. 9. _Demi-Glace._ Put two quarts of brown sauce (No. 1) into a stewpan with one quart of consommé (No. 134), one ounce of glaze, four tablespoonfuls of tomate sauce (No. 37), place it over the fire, and when boiling place it at the corner, let it simmer very fast, skim it well, and reduce it to a clear light glaze, with sufficient consistence to adhere lightly to the back of the spoon; then put it by in a basin, and use it where directed. All thin sauces are or will become very much in vogue; they invigorate the appetite without overloading the stomach; and are, consequently, more wholesome; all brown sauces are preferable for meat or game entrées, and in some instances, which you will see, for poultry; but of course the arrangement of your tables would prevent you serving all white or all brown entrées. For families who have their entrées placed upon the table at the same time as the soup and fish, a thin sauce is much preferable; for if even the sauce should retain the same degree of heat it was served at, it will become much thicker by standing; but a sauce served thick if allowed to remain becomes almost uneatable. No. 10. _Sauce au jus d’Estragon._ Put two spoonfuls of common vinegar into a stewpan, place it over the fire, and when boiling add eighteen spoonfuls of demi-glace (No. 9), and