Bread Sauces, American, English, French, Reglain and German Fried

(Suces au Pain, Americaine, Anglaise, Francaise, Reglain et Frite a l'Allemande).

American.—Put into a saucepan one ounce of butter with one ounce of finely chopped onions, fry them lightly without coloring and moisten with a pint of boiling milk, add two ounces of bread-crumbs, salt, cayenne pepper and cloves, and just when ready to serve, add a little cream to finish. This sauce should be consistent and hot without boiling.

English is made exactly the same, only replacing the fried onions by a raw onion cut in four, and whole peppers instead of the cayenne.

French.—Chop up a shallot and a quarter of a clove of garlic, putting them in a saucepan with two gills of white wine; let simmer and reduce, adding two tablespoonfuls of very fine bread-crumbs, a little fresh butter, a dash of mignonette and grated nutmeg and two gills of broth, let reduce to half, then squeeze in some lemon juice and a teaspoonful of chopped parsley.

A la Reglain.—Set four gills of milk into a saucepan, adding two ounces of bread-crumbs and one shallot cut in small eighth inch squares, a whole clove of garlic, and let heat without boiling for a few minutes, seasoning with salt, a little cayenne and nutmeg, two ounces of butter, a teaspoonful of raw fine herbs, one gill of white wine and the juice of an orange.

Fried German.—Melt and heat gradually half a pound of butter so as to obtain a hazel-nut butter, incorporate into it three ounces of white bread-crumbs, cook it over a slow fire for a few minute without ceasing to stir, salt it lightly and take off the fire to pour into a hot sauce boat.