few dabs of butter here and there. Put another layer of the squares in
the dish, more dabs of butter, and so on until the dish is full. Brown
in the oven.




SAUCES


ROUX FOR SAUCES

Roux is necessary to thicken and give body to sauces. Put one
tablespoon of flour and one of butter into a saucepan and cook until
the flour has lost any raw taste. Then put the saucepan on the back of
the stove and add slowly the stock or milk, one cup for every
tablespoon of butter or flour, and stir until smooth. For white sauces
take care the flour does not color; for dark sauces let it brown, but
take care it does not burn.


AGRO DOLCE SAUCE

Take two tablespoons of sugar (brown or white), one-half a cup of
currants, a quarter of a bar of grated chocolate, one tablespoon of
chopped candied orange, one of lemon-peel, one of capers, and one cup
of vinegar. Mix well together and let soak for two hours; pour it over
venison or veal, and simmer for ten minutes.