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Bechamel Sauce

(Rich.) Blend 2 ounces of butter with 1 1/2 ounces of flour, add 1 pint of white stock (preferably chicken.), and 6 chopped mushrooms. Stir for 20 minutes, add 1/2 pint of hot cream and the juice of a lemon, strain it and cook 5 minutes longer. Plain. Chop 1 carrot, 1 piece of celery, 1 small onion, 1 bayleaf, salt, and pepper, and cook with 2 ounces of butter and 1/2 ounce of flour, stirring constantly. Add 1 pint of very rich milk and cook 10 minutes longer; strain for use. Bechamel sauce is served with chicken or delicate entrees; it has no equal for the purpose for which it was invented over a century ago. TOMATO SAUCE (used for rich entrees and braised dishes.). Cook 1 ounce of butter with 1 ounce of chopped ham, 1 onion, 1 carrot, some parsley and a bayleaf and a clove. Chop the onion and carrot. Cook for 5 minutes, then add 1/2 cup of consomme or melted beef extract, 1 cup of stewed tomatoes or 3 fresh ones, sliced, a tablespoonful of butter and flour, mixed; season to taste. Stir and cook 20 minutes, then press through a sieve. VALENCIA SAUCE (for chicken or sweetbreads.).

Chop 1 truffle, 3 mushrooms, and 3 slices of tongue, very finely; mix with 3 tablespoonfuls of boiled rice and a tablespoonful of stock. Stir and cook for 10 minutes, add 1/2 cup of stewed tomatoes and a tablespoonful of grated cheese. Cook until smooth and pour around or underneath the chicken, etc.