Put two quarts of brown sauce (No. 1) into a stewpan with one quart of
consommé (No. 134), one ounce of glaze, four tablespoonfuls of tomate
sauce (No. 37), place it over the fire, and when boiling place it at the
corner, let it simmer very fast, skim it well, and reduce it to a clear
light glaze, with sufficient consistence to adhere lightly to the back
of the spoon; then put it by in a basin, and use it where directed.
All thin sauces are or will become very much in vogue; they invigorate
the appetite without overloading the stomach; and are, consequently,
more wholesome; all brown sauces are preferable for meat or game
entrées, and in some instances, which you will see, for poultry; but of
course the arrangement of your tables would prevent you serving all
white or all brown entrées.
For families who have their entrées placed upon the table at the same
time as the soup and fish, a thin sauce is much preferable; for if even
the sauce should retain the same degree of heat it was served at, it
will become much thicker by standing; but a sauce served thick if
allowed to remain becomes almost uneatable.