d mace.

ANCHOVY SAUCE--II

Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.

ANCHOVY SAUCE--III

Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter
Sauce and season with lemon-juice and paprika.

AURORA SAUCE

Add one half cupful of mushroom liquor to one cupful of Bechamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.

[Page 16]
AVIGNONNAISE SAUCE

Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.

BEARNAISE SAUCE--I

Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.

BEARNAISE SAUCE--II

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,
then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.

BEARNAISE SAUCE--III

Beat the yolks of two eggs very light
[Page 17]
and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.

BECHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season D