The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

The way of making, allaying, or thickning to be kept for sauces, to the end that one may not be put to the trouble of making them on every occasion, when one may have need of them.

Thickning of Almonds.

PEele well your Almonds and stamp them in a mortar, then put them with good broth, crummes of bread, yolks of egges, juice of lemon, an onion, salt, cloves, and three or four mushrums; seeth all these a very little while, pass them through the strainer, and put it into a pot to use it upon occasion.

Thickning of Mushrums.

Take the stalkes of Mushrums, with a few stamped Almonds, Onion, Parsley, crums of bread, yolks of egs and capers; boyl all with good broth, and season it well, mixe with it a slice of lemon, then pass it through a strai∣ner,

and put it into a pot to use it upon oc∣casion.

Thickning of flowre.

Melt some lard, take out the mammocks, put your flowre into your melted lard, seeth it well, but have a care it stick not to the pan, mixe some onion with it proportionably; when it is enough, put all with good broth, mushrums, and a drop of vinegar; then after it hath boyled with its seasoning, passe all through the strainer, and put it in a pot; when you will use it, you shall set it upon warm embers for to thicken or allay your sauces.

Thickning of trouffles.

Take dry flowre, which you shall allay with good broth, trouffles, onions, mushrums, and a twigge of thime, stamp all together, and boyl it with your flowre allayed, pass it through the strainer, and put it in a pot; it will be usefull for the thickning of your En∣trees (or first courses) or ragousts.

You may use these thicknings in Lent, so that you put no eggs in it: They may also be usefull for all, as for the first and second courses, and for the Entremets (or Inter∣courses.