Sauce A La D'Uxelles

Chop fine a dozen small button mushrooms, or half a dozen large ones; parsley and chives, of each enough to make a teaspoonful when finely chopped; of lean ham a tablespoonful, and one small shallot. Fry gently in a table-spoonful of butter, but do not let them brown. Stir these into half a pint of white sauce, simmer three or four minutes, then add two yolks of eggs, as for Allemande, and the last thing a half - teaspoonful of lemon-juice, and just enough glaze to make the sauce the shade of a pale Sue'de glove. This sauce is used cold to coat meats that have to be cooked in paper, and many that are afterwards to be fried in bread-crumbs, for which directions will be given in the entrees. Dishes termed a la d' Uxelles are among the most recherch'e productions of the French kitchen.

Villeroi Sauce

Make half a pint of white sauce, which, as in the case of bechamel, may be made of fish stock when for use with fish; chop half a dozen mushrooms, and add a gill of the liquor to the sauce, half a saltspoonful of powdered thyme (or one sprig, if fresh), two sprigs of parsley, and half a bay-leaf; simmer for fifteen minutes; strain through a scalded cloth; replace on the fire; add a piece of glaze as large as a hazel-nut, or a tablespoonful of strong meat-gravy, just enough to give it the shade of palest cafe au lait; thicken with two yolks of eggs, as for Allemande sauce. All articles served with this sauce are termed d la Villeroi. It differs, from d' Uxelles only in having no ham. nor acidity from the lemon; also, all flavor of onion is omitted.