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

two tablespoonfuls of cream, but do not let it boil afterwards. No. 53. _Sauce à la purée de Truffles._ Well pound eight middling-sized French preserved truffles, which afterwards rub through a hair sieve with a wooden spoon, then put half an onion, a small piece of carrot and turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender; then add half a glass of wine and the pounded truffles, with which mix half a teaspoonful of flour; then add eight good tablespoonfuls of brown sauce (No. 1), boil it ten minutes; then rub it through a tammie, put it into another stewpan, add a little consommé (No. 134), boil it up, season with a little sugar, and salt, if required, and use where directed. No. 54. _Sauce à la purée de Champignons._ Well pound a pottle of very fresh white mushrooms, then put half an onion, a small piece of carrot, and a small piece of turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender, then add the mushrooms, and eight tablespoonfuls of white sauce (No. 7); season with a little salt, and sugar, boil it ten minutes, add four tablespoonfuls of cream, and rub it through a tammie, put it into a stewpan, boil it one minute, and it is ready for use. No. 55. _Sauce Perigeux._ Put four middling-sized truffles, chopped very fine, into a stewpan with a glass of sherry, boil it one minute, then add a pint of demi-glace (No. 9), season with a little sugar, and salt, if required, boil a minute and it is ready to serve. No. 56. _Sauce Bechamel à la Crème._ Put a pint of bechamel sauce (No. 7), and half a pint of white stock (No. 133),