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One Shalot (Two ounces of Ham or lean)

Two ounces of Ham or lean Bacon.

One small Bouquet Garni.

One gill of Tomato Purée.

One glass of Claret or Sherry.

Mirepoix. Cut up bacon or ham into small pieces and fry slightly in the butter; add the vegetables, cut into slices, and fry five minutes; add the flour, and cook all very slowly together till a golden brown; add the stock and tomato purée and bouquet garni, and simmer thirty minutes; lastly, add the sherry, boil up, skim, and tammy, and it is ready for use. This sauce is the foundation of nearly all brown sauces.

Note. If bottled mushrooms are used they should be added with the stock; they, being damp prevent the flour browning.

Suprême Sauce (or Velouté).

Ingredients.

Two ounces of fresh Butter.

One and a half ounce of Vienna Flour.

One pint and a half of White Stock, made from Chickens, Veal, or Rabbit.

Half a pint of Cream.

Twelve Peppercorns (white).

A few Parsley-stalks.

Juice of half a Lemon.

Salt. Put the butter in a clean stewpan; when melted add the peppercorns, parsley-stalks, then stir in the flour. Cook this over the fire, stirring all the time, for ten minutes, then add the stock; stir again till it has well boiled; add the lemon-juice and salt, and, if at hand, some trimmings of white mushrooms, previously well washed and all water removed. Pass through a tammy-cloth, then add the cream, and it is ready for use. This sauce is the foundation of all the best white sauces, and it must be well boiled to make it "velvety."