Soyer's standard cookery

Dissolve the roux in the cold veal stock and put the saucepan containing this mixture on the fire, stirring the sauce with a spatula or whisk, so as to avoid its burning at the bottom. Add one ounce of table-salt, a pinch of nutmeg and white powdered pepper, together with quarter pound of white mushroom parings, if available. Now boil and move to a corner of the fire to despumate slowly for one and a half hours, at the same time observing the precautions advised for ordinary Es- pagnole. Strain through muslin into a smaller saucepan, add one pint of white stock, and despumate for another half hour. Strain it again through a sieve into a wide tureen, and keep moving it with a spatula until it is quite cold. Veloute de Volaille. This is identical with ordinary veloute, except that instead of having white veal stock for its liquor, it is diluted with white poultry stock. The mode of procedure and the time allowed for cooking are the same. Fish Veloute. Veloute is the base of various fish sauces. Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet, and let it despumate for twenty minutes only. To MAKE ONE QUART. — Procure the yolks of five eggs, one pint of cold white stock, one quart of veloute, well despumated, half the juice of a lemon, quarter pint of mushroom liquor. Put the various ingredients in a thick-bottomed saucepan and mix carefully. Put the pan on open fire, and stir the sauce with a metal spatula to prevent burning. When the sauce has been reduced to about one quart, add one-third pint of fresh cream and reduce further for a few minutes. Then pass through a fine strainer into a tureen and keep moving until quite cold. Bechamel Sauce. To MAKE FOUR QUARTS. — Procure one pound of white roux, four and a half quarts of boiling milk, half pound of lean veal, two-thirds of an ounce of salt, one pinch of mignonette, and grated nutmeg, and one small sprig of thyme; one minced onion. Pour the boiling milk on the roux, which should be almost cold, and whisk it well to avoid lumps. Let it boil, then cook at the side of the fire. Cut the lean veal into small cubes, and fry with butter in a saucepan, together with the minced onion. When the veal has stiffened, without becoming colored, it should be added to the Bechamel, together with salt and other seasonings. Let the sauce stew for about one hour in all, and then pass through a sieve into a tureen; butter the top, lest a crust should form. When Bechamel is intended for Lenten preparations omit the veal. Tomato Sauce. To MAKE FOUR QUARTS. — Take five ounces of fat salted breast of pork, six ounces of carrots cut into cubes, six ounces of onions cut into cubes, one bouquet garni, five ounces of flour, two ounces of butter, half ounce of salt, one ounce of sugar, a pinch of pepper; ten pounds of raw tomatoes or four quarts of same mashed; two quarts of white stock.