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A few capers, or a chopped gherkin.
Pepper and salt.
If liked, a teaspoonful of ready-made mustard.
_Method._--Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning.
Egg Sauce.
_Ingredients_--1 oz. of b.u.t.ter.
oz. of flour.
pint of milk.
Lemon juice.
Pepper and salt.
1 or 2 hard-boiled eggs.
_Method._--Melt the b.u.t.ter in a small stewpan.
Mix in the flour smoothly.
Add the milk, and stir and cook well.
Then add the lemon juice, seasoning, and the chopped whites of the eggs.
If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired.
Brown Sauce.
_Ingredients_--2 oz. of b.u.t.ter.
1 oz. of flour.
A small piece of carrot, turnip, and onion.
A few b.u.t.ton mushrooms.
1 pint of good stock.
A few drops of lemon juice.
Seasoning to taste.
_Method._--Put the b.u.t.ter into a stewpan and fry the vegetables in it.
Then mix in the flour and fry that.
Add the stock; stir and cook well.
Squeeze in the lemon juice, and add the seasoning.
Strain through a tammy-cloth or fine strainer.
Genoise Sauce.
_Ingredients_--1 oz. of b.u.t.ter.
oz. of flour.
1 gills of stock.
winegla.s.s of port.
A tiny piece of carrot, turnip, and onion.
teaspoonful of anchovy sauce.
teaspoonful of Harvey's sauce.
Pepper and salt.
_Method._--Melt the b.u.t.ter in a small stewpan, and fry the vegetables in it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.
Bechamel Sauce.
_Ingredients_--2 oz. of b.u.t.ter.
1 oz. of flour.
1 pint of good white stock.
pint of cream.
A few drops of lemon juice.
Pepper and salt.
_Method._--Melt the b.u.t.ter in a stewpan.
Mix in the flour smoothly.
Add the stock.
Stir and cook well.
Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt.
Strain through a tammy-cloth.
Milk may be subst.i.tuted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 b.u.t.ton mushrooms should be boiled in it.
Sauce Hollandaise.
_Ingredients_-- pint of plain white sauce.
The yolks of 4 eggs.
A little cayenne pepper and salt.
A few drops of lemon juice, or taragon vinegar.
