_Onion sauce._ Melt some butter in a little thick cream, but add neither water nor flour. Boil the onions, and take two coats from their outsides. Chop the inside smooth, and put them into the melted butter, with salt to the taste. Stir one way over the fire for a quarter of an hour, and send up the sauce quite hot. Another way is to boil the onions soft, and to rub their pulp through a cullender or coarse sieve before adding it to the butter. _Sauce à la Bechamel_ is made by putting sliced onions and carrots into a saucepan with a little butter and flour and a pint of cream; pepper, salt, and nutmeg are added, with mushrooms and finely chopped parsley, if desired. The whole is suffered to stew gently three quarters of an hour, and then it is strained and thickened with a liaison of yolks of eggs. Another kind is made by adding an equal quantity of veal stock to the cream; and dressing any dish _à la bechamel_ means serving it up with a white sauce; either made as above or in any other way, provided it consists principally of cream or thickened milk. _Sauce velouté_ is a white sauce, the base of which is veal stock instead of cream. _A Liaison of eggs_ is made by taking some fresh eggs (it is essential that they should be quite fresh), and separating the white carefully from the yolk. The yolks are then beaten up, and two or three spoonfuls of the liquor they are wanted to thicken is added to them, stirring them carefully. The saucepan is then taken off the fire while the eggs are gradually mixed with its contents, and only put on the fire again for a minute, carefully stirring the contents so as to make them quite hot, but not boiling, before they are served up. _Sauce à la Tartare_ is mixed by putting shallots and other herbs cut very fine, with mustard, salt, pepper, oil, and a little vinegar. The ingredients are all mixed well together and served cold, or they may be made hot for fish. _A Blanquette_ is made by cutting cold meat into thin slices, and then putting it into a saucepan with a lump of butter, a little flour, pepper, salt, a bunch of sweet herbs, and a little gravy. Simmer it gently five minutes, and then put the meat into a dish; and after thickening the sauce with the yolks of eggs beaten up with a very small quantity of vinegar, and putting it over the fire for a minute, pour it quite hot over the meat. _A Marinade_ is made by stewing the remains of a fowl or slices of cold meat with butter or oil, vinegar, pepper, salt, onions, and sweet herbs; and then draining the pieces, dipping them in white of egg, and flouring them or covering them with bread crumbs, and frying them. _A Capilotade_ is a brown fricassée or hash, and a _Terrine_ is a pie baked in a dish, but without crust.