Note 250-* — GRAVIES AND SAUCES.

One of “les bonnes hommes de bouche de France” orders the following addition for game gravy:—“For a pint, par-roast a partridge or a pigeon; cut off the meat of it, pound it in a mortar, and put it into the stew-pan when you thicken the sauce.” We do not recommend either soup or sauce to be thickened, because it requires (to give it the same quickness on the palate it had before it was thickened) double the quantity of piquante materials; which are thus smuggled down the red lane, without affording any amusement to the mouth, and at the risk of highly offending the stomach.