Chapter III · The Small Compound Sauces · No. 41
41—Thickened Gravy
Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken this sauce by means of three-quarters oz. of fecula, diluted cold, with a little water or gravy, and pour this leason into the boiling gravy, being careful to stir briskly.
The thickened gravy with the veal-stock base is used for choicest pieces of butcher’s meat; that with a poultry-stock base is for fillets of poultry.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 41, p. 28. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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