Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see Consommé.) and thickened with delicate white roux. The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served: it must then be strained, previously to being dished. Either first dissolve
Obs. 3.—With the addition of three or four yolks of very fresh eggs, mixed with a seasoning of mace, cayenne, and lemon-juice, this becomes German sauce, now much used for fricassees, and other dishes; and minced parsley (boiled) and chili vinegar, each in sufficient quantity to flavour it agreeably, convert it into a good fish sauce.