the receipts for them, although they are not appropriate for the Jewish kitchen. Velouté is a fine white sauce, made by reducing a certain quantity of well-flavoured consommé or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.
Béchamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, butter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt. An excellent substitute for these sauces can in Jewish kitchens be made in the following way:
Take some veal broth flavored with smoked beef, and the above named seasonings, then beat up two or three yolks of eggs, with a little of the stock and a spoonful of potatoe flour, stir this into the broth, until it thickens, it will not be quite as white, but will be excellent.
FORCEMEAT OR FARCIE.
Under this head is included the various preparations used for balls, tisoles, fritters, and
