Velvet Sauce
4 Tablespoons Butter 1/2 Tablespoons Flour (barley) 2 Tablespoons Cornstarch 1 Quart Chicken or Veal Stock 1/2 Cup Mushroom Liquor 6 Whole Peppers Salt and Dash of Nutmeg Combine as directed in white sauce, using stock in place of milk. Boil twenty minutes. Skim and simmer for one hour.
Strain and season if necessary. Add a few drops of kitchen bouquet.