er, and adding it, with the water from it, to some white sauce;
boil till well flavored, and then strain. If too thin, boil till thick,
stirring carefully.

For shrimp sauce canned shrimps serve very well indeed; they must be
thrown for a minute into cold water, well stirred in it to remove
superfluous salt, then drained, and dried on a cloth. Put a gill of
shrimps to half a pint of bechamel made with fish stock, boil once, and
stir in just enough essence of anchovy to make the sauce a pale shrimp
pink.

Cardinal sauce is a handsome sauce for boiled fish. It is made by drying
the coral from a lobster, then pounding it quite smooth, with one ounce
of butter, until it is a perfectly smooth paste. Stir this into half a
pint of bechamel. It should be a fine red when mixed; pass through a
sieve, and add as much cayenne as will go on the end of the blade of a
small penknife.

Hollandaise or Dutch sauce is best made in the following way. There are
other methods, but this one meets general approval, is not difficult,
and agrees with many who cannot possibly eat it when oil is used.

Make half a pint of drawn butter by melting one ounce of butter with one
ounce of flour over the fire; let them bubble together (stirring the
while) for one minute; then stir in half a pint of boiling water and
half a teaspoonful of salt. So far, the making is exactly the same as
for white sauce, except that water is used instead of cream and stock.
Boil once, then set the saucepan in another of water, and break up an
ounce of butter into small pieces and add them; stir briskly after each
piece is added, and see it blend before putting more. When all is in,
add the beaten yolks of five eggs, removing the saucepan from the fire
while doing it. They must be very carefully and gradually stirred in,
and when well mixed returned to the fire until they _begin_ to thicken.
The eggs must be kept from curdling. Squeeze in two teaspoonfuls of
lemon juice, and add just a dust of cayenne. This should be a thick,
yellow, custard-like sauce, and have a perceptible acidity without being
sour.

IV.

BROWN SAUCES.

It has been already stated that the family of brown sauces, like the
white, have one parent, _Espagnole_, or Spanish sauce, which is the
foundation for Chateaubriand, Financiere, Robert, Poivrade, Piquante,
and other sauces. Ordinary brown sauce, like ordinary white, is often
made without stock--simply an ounce of flour, one of butter, br