shalots, 1 clove of garlic, 1 bay-leaf, 3/4 pint of water, 2 oz. of
butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped
parsley; salt, pepper, and cayenne to taste; the juice of 1/2 large
lemon, 1/4 teaspoonful of pounded sugar.
_Mode_.--Put at the bottom of a stewpan the minced ham, and over it the
poultry-trimmings (if these are not at hand, veal should be
substituted), with the shalots, garlic, and bay-leaf. Pour in the water,
and let the whole simmer gently for 1 hour, or until the liquor is
reduced to a full 1/2 pint. Then strain this gravy, put it in another
saucepan, make a thickening of butter and flour in the above
proportions, and stir it to the gravy over a nice clear fire, until it
is perfectly smooth and rather thick, care being taken that the butter
does not float on the surface. Skim well, add the remaining ingredients,
let the sauce gradually heat, but do not allow it to boil. If this sauce
is intended for an entrée, it is necessary to make it of a sufficient
thickness, so that it may adhere to what it is meant to cover.
_Time_.--1-1/2 hour. _Average cost_, 1s. 2d. per pint.
_Sufficient_ for re-warming the remains of 1/2 calf's head, or a small
dish of cold flaked turbot, cod, &c.
MAIGRE MAITRE D'HOTEL SAUCE (HOT).
(Made without Meat.)