Soyer's standard cookery

Place in a stewpan one ounce of chopped shallots, a sprig of thyme and a bit of bay, one ounce of mushroom parings, and one-quarter pint of white wine. Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures a gill. Strain through muslin, and finish the sauce away from the fire with four ounces of butter " Maitre d'Hotel," to which add a little chopped tarragon. Serve with grilled fillet of beef. White Chaud-Froid Sauce. Boil one pint of veloute in a stewpan, and add three-quarters pint of melted white poultry jelly. Put the stewpan on an open fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream. When the sauce has reached the desired degree of consistency rub it through a sieve, and stir it frequently while it cools, to prevent a skin forming on the surface. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped in it. Chaud-Froid Sauce, Au Vert-Pre. Add to the veloute of the white Chaud-Froid Sauce, at the same time as the jelly, an infusion prepared thus: — Boil one gill of white wine, and add to it one pinch each of chervil stalks, tarragon leaves, chives, and parsley leaves. Cover, in- fuse away from the fire for ten minutes and strain through linen. Treat the sauce as explained and finish with spinach-green. Take care to keep the shade of the sauce a pale green, add the coloring principle with caution, until the correct shade is obtained. Use this sauce for Chaud-froids of fowl, particularly "Printanier" Lent Chaud-Froid Sauce. Proceed as for white Chaud-Froid, using the same quantities, hut with the following modifications: — Substitute fish veloute for ordinary veloute, and white fish jelly for poultry jelly. Chivry Sauce. In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel and a good pinch of chives. Cover up, and for ten or twelve minutes infuse; then add the liquid (strained through linen) to one pint of veloute. Boil, reduce by a quarter, and complete it with two ounces of Green Butter. Chivry Sauce may be served with boiled or poached poultry. Cream Sauce. Boil one pint of Bechamel Sauce, and add one gill of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through a sieve. Bring to its normal degree of consistency by gradually adding, away from the fire, onequarter pint of very fresh cream and a few drops of lemonjuice. Serve with boiled fish, poultry, 'eggs, and various vegetables. Shrimp Sauce. Boil one pint of fish veloute or, failing this, Bechamel Sauce, and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet. Reduce to one pint, and finish the sauce, away from the fire, with two ounces of Shrimp Butter and two ounces of shelled shrimps' tails. Curry Sauce.