Diana Sauce

Into a saucepan put a quarter of a pound of butter; when hot add to it one medium onion, two shallots, one ounce of celery, all cut up very finely, and a bay leaf, and when these ingredients are well fried, add to them one pound of raw game carcass, and let the whole color nicely, adding three tablespoonfuls of flour, to make a roux, brown it slightly and then moisten with one pint of veloute stock (No. 422) and pint of cream. Let the sauce cook and despumate for half an hour, seasoning it with salt, pepper, and nutmeg; then strain it through a sieve, and afterward through a tammy, return it to the saucepan, and reduce it properly, incorporating into it two ounces of butter.