Three gills of Bordelaise sauce; one tablespoonful of butter ; one tablespoonful of flour; one teaspoonful of lemon-juice; one teaspoonful of minced parsley.

Cook the butter and flour together, add the Bordelaise sauce, stir until smooth, put in lemon-juice and parsley, simmer five minutes and serve.

Bearnaise Sauce

Yolks of four eggs; four tablespoonfuls of salad oil or melted butter; one tablespoonful of tarragon vinegar; two tablespoon-fuls of hot water ; salt and a little cayenne.

Set a small bowl in a pan of boiling water and turn the beaten yolks into it; stir in the oil, almost as slowly as for mayonnaise, and then the boiling water in the same way. By the time they are all in the sauce should be thick and smooth. Take it from the fire, stir in the vinegar, salt, and pepper, and set in a cool place.

This sauce is fine for baked or fried fish, for lobster, shrimp, and crab croquettes, and for steaks and chops.