The royal baker and pastry cook : $b A manual of practical cookery

well, simmer 10 minutes. [Illustration: (Decorative Design)] Meat and Fish Sauces =White or Cream Sauce.=—Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add ½ teaspoon salt, ¼ teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothly thickened, and simmer for 3 minutes. =Thick White or Cream Sauce.=—Make as above, but use double quantities of flour and butter. =Bechamel Sauce.=—1 tablespoon each of flour and butter, ½ cup each thin cream and white stock—chicken or veal—salt and pepper to taste. Prepare same manner as white sauce. =Allemande Sauce.=—Same as white sauce, with addition of 2 raw egg yolks added as taken from fire. =Egg Sauce (for Fish).=—1 cup white sauce, 2 chopped hard-boiled eggs, 1 tablespoon chopped parsley, 1 teaspoon lemon juice or vinegar. Add parsley after taking from fire. =Caper Sauce.=—2 tablespoons butter, 1 tablespoon flour; mix well; pour on boiling water till it thickens; add 1 hard-boiled egg chopped fine, and 2 tablespoons capers. =Drawn Butter.=-½ cup butter, 2 tablespoons flour; rub thoroughly together, then stir into pint boiling water; little salt; parsley if wished. =Curry Sauce.=—Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer. =Soubise Sauce.=—Peel 3 large white onions; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce. =Bread Sauce.=—Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter, ½ teaspoon salt, ¼ teaspoon pepper, and rub through sieve. Brown ½ cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table. =Brown Sauce.=—In saucepan brown 1 tablespoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes. =Sauce Piquante.=—To 1 cup brown sauce add 1 tablespoon each of