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After soaking and blanching, stew them in veal gravy, and season with celery, pepper, salt, nutmeg, a little mace, and a piece of lemon peel, they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the velouté or bechamél sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish.
The Viennese are so charming, and the Austrian officers Oh, you're going to Sicily first? Far too hot. Paul La France the young singer, you know told me that when he was in Sicily his voice completely altered; the heat quite affected the veloute of his voice, as the French call it and what a voice it is at its best!
This explanation is given because directions are often found in French recipes to “take half a pint of velouté” or of “blonde.” The mistress of a private house may not find it wise or necessary to keep a supply of sauce ready made, although to one who has to supply a variety of sauces each day it is indispensable; but the day before a dinner-party sauces can be so made, and covered with a film of butter to prevent skin forming, and can then be heated in a bain-marie when required for use.
When boiled it is served with any fine white sauce, French cooks use the velouté or béchamel. When roasted, a cradle spit is very convenient, but if there is not one the turkey must be carefully tied to the spit. The above directions serve also for fowls.
There was Fricassee from the Rocher de Cancale. He mentioned Muriton of red tongue; cauliflowers with veloute sauce; veal a la St. Menehoult; marinade a la St. Florentin; and orange jellies en mosaeiques. There was Bibulus O'Bumper. He touched upon Latour and Markbruennen; upon Mousseux and Chambertin; upon Richbourg and St.
And certainly, now the spectacles were abandoned, it was impossible to deny that the Italian had remarkably handsome eyes. Even through the spectacles, or lifted a little above them, they were always bright and expressive; but without those adjuncts, the blaze was softer and more tempered: they had that look which the French call veloute, or velvety; and he appeared altogether ten years younger.
For sauces that have vinegar or lemon juice, it is better that the velouté, or white sauce, should have no cream until the last minute, or it may curdle.
And certainly, now the spectacles were abandoned, it was impossible to deny that the Italian had remarkably handsome eyes. Even through the spectacles, or lifted a little above them, they were always bright and expressive; but without those adjuncts, the blaze was softer and more tempered: they had that look which the French call veloute, or velvety; and he appeared altogether ten years younger.
The French chef classes all white sauces as blonde, and calls the jar of very smooth thick white sauce, which he keeps ready made as a foundation for most of the family of light sauces, his blonde or velouté.
When quite tender take up the fowl, cut and remove the string with which it is sewn, lay it on its back on a dish, garnish the breast with sliced truffles cut in fancy shapes, place a crawfish tail to represent the turtle’s tail. When eaten hot serve velouté sauce. This is an excellent dish cold garnished with aspic. Baked Ravioli.
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