RSLEY AND LEMON SAUCE

Squeeze the juice out of a lemon, remove the seeds, and chop the
pulp fine with a bunch of parsley. Add a little of the grated peel.
Cook together one tablespoonful each of butter and flour, add the
parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.

PERSILLADE SAUCE

Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season. Add a few drops
of tarragon vinegar, mix thoroughly, and serve.

PIQUANT SAUCE--I

Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
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of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.

PIQUANT SAUCE--II

Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.

POOR MAN'S SAUCE

Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.

PORTUGUESE SAUCE

Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White
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Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks
of three eggs light and pour the hot sauce over them slowly. Cook
for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together.
Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives