After two hours pass it twice slowly through a tamis so as to get the sauce very smooth.
Reduce until the sauce is quite thick, and when about to serve pass it through a tamis into a bain-marie and add two tablespoonsful of cream.
Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.
Let it simmer gently half an hour, and strain it through a tamis cloth.
Put it over a fire, and when it boils simmer it till the isinglass is dissolved, and strain it through a tamis sieve into a bason.
PICK green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth.
Wash the mushrooms clean, drain them, then bruise them a little in a marble mortar, put them into an earthen vessel with a middling quantity of salt, let them remain for four days, and then strain them through a tamis cloth.
Let it simmer till the meat is perfectly done, skim it free from fat, and strain it through a tamis cloth.
PARE four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve.
Cut all small, put them into a pot with the above liquor and some split peas; boil till the peas are tender, add a little dry mint, and rub it through a tamis cloth or sieve.
Whatever sticks to the tamis take off with a silver spoon and put into the dish.
A tamisis a worsted cloth, sold at the oil shops, made on purpose for straining sauces: the best way for using it is for two people to twist it contrary ways.
To make a bechamel sauce, add to a quart of the above a pint of good cream; stir it until it is reduced to a good thickness; a few mushrooms give a good flavour to that sauce; strain it through a tamis cloth.
Boil six turnips; mash them, and strain them through a tamis-cloth with the meat that has been pounded in a mortar; strain your broth, and put a little of it at a time into the tamis to help you to strain all of it through.
Let the sauce reduce to a quart, skim the fat off, and strain it through a tamis cloth.
A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "tamis" in a variety of sentences. We hope that you will now be able to make sentences using this word.
