Roast a large turkey till it is brown; cut it in pieces; put it into a marble mortar, with some ham, parsley, chives, mushrooms, a handful of each, and a crust of bread; beat them up into a paste. Take it out, and put it into a deep stewpan, with a pint of veal broth; stir it all well together; cover it, and set it over the stove; turn it constantly, adding more veal broth. When thoroughly dissolved, pass it through a hair sieve, and keep it for use. It will give any sauce a fine flavour; but cullises are generally used for the sorts of meat of which they are made. Some of the above, for instance, would make an excellent sauce for a turkey, added to any other gravy; then put them over a slow fire to stew gently. Take the flesh of a fine fowl, already roasted, from the bones; beat it in a marble mortar; add this to the cullis in the stewpan. Stir it well together, but take great care that it does not boil; pound three dozen of sweet almonds blanched to a thin paste, in a marble mortar, with a little boiled milk; add it to the cullis, and, when the whole is dissolved, it is fit for use. This is good for all white sauces and white soups.