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Melt in the top of a double boiler:
2 tablespoons butter
Stir in:
2 tablespoons flour
When blended, add gradually:
2 cups chicken, veal or fish stock
and stir over low heat until well combined and thickened. Add:
cup mushroom peelings
Place in the double boiler and simmer over-not in-hot water for about 1 hour, stirring occasionally.
Strain and add:
a pinch of nutmeg
correct the seasoning
and stir occasionally during the cooling process to prevent a crust from forming.
Blanch:
4 Ibs. chicken backs, necks, wings and feet
Drain, discard water and bring the chicken slowly to a boil in:
4 quarts cold water
with:
8 white peppercorns
6 parsley stems
1 bay leaf
1 medium diced onion
1 teaspoon thyme
3 diced stalks celery
6 whole cloves
1 medium diced carrot
Reduce the heat at once and simmer
2-l/2
to 3 hours or until reduced by half.
Strain stock. Cool uncovered and refrigerate until ready to use.