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

in a stewpan, reduce it over a sharp fire, (keeping it stirred), to one half, then add half a pint of good cream, a little sugar, and salt if required, boil it another minute, and serve where required. No. 57. _Sauce au Suprême._ Take the bones of a fowl you have filetted, or the trimmings of any other fowl, either roast or braised, (which is preferable if any,) but if using the bones of a raw fowl lay it in warm water two hours to disgorge, break the bones small and put them into a stewpan with half an ounce of butter, a glass of sherry, one onion with a clove stuck in it, and one ounce of ham; place it over a good fire, keep stirring occasionally until the bottom of the stewpan is covered with a light glaze, then add a quart of light broth (No. 133), let it boil at the corner of the stove, skim and reduce it to one third, pass it through a cloth, (but first carefully take off every particle of fat), into a large stewpan, add a pint of velouté (No. 5), or bechamel (No. 7), reduce it over a sharp fire, keeping it stirred until it adheres to the back of the spoon; then add a little sugar and four tablespoonfuls of cream, boil two minutes longer, pass it through a tammie, and use where required. No. 58. _Velouté de Gibier._ Must be made either from pheasant or partridge; (wild rabbit may be introduced); chop up the bones, which put into a stewpan with an onion, the quarter of a carrot, and the quarter of a turnip (cut up small), a little parsley, thyme, and one bay-leaf; add a glass of white wine; pass them a few minutes over the fire, then add a quart of sauce velouté (No. 5), or sauce bechamel (No. 7), and a pint of veal stock; place it again over the fire, and keep stirring until it becomes rather thickish; then add a gill of cream, and a little sugar, boil again until it adheres to