Sauce Hollandaise Sauce, No. 1

4 tablespoonfuls butter

2 tablespoonfuls flour

1/2 pint boiling water

4 tablespoonfuls vinegar

1 slice onion

1 bay leaf

1 saltspoonful celery seed

Yolks of 2 eggs

1/2 teaspoonful salt

1/2 saltspoonful pepper

Put the vinegar, the onion, celery seed, bay leaf and pepper into a small saucepan. Let it boil until reduced one-half; strain and stand it away to cool. Rub two tablespoonfuls of the butter and the flour together; add the boiling water and stir over the fire until it thoroughly boils. Take from the fire; add the yolks of the eggs, beaten; reheat, being careful not to curdle. Take again from the fire and add the remaining quantity of butter cut up into bits. Stir this carefully to prevent the butter from becoming oily; add the vinegar and strain at once into a sauceboat. This is usually served warm, not hot.

Sauce Hollandaise, No. 2

Yolks of 4 eggs

1/2 pound clarified butter

1/2 teaspoonful salt

1 tablespoonful tarragon vinegar

A dash of cayenne

Put the butter in a double boiler; when thoroughly heated, skim, and pour off the very clear portion. Beat the yolks of the eggs in a saucepan; stand this in a pan of hot water; add the butter, a tablespoonful at a time, beating all the while. When the sauce is thick; like mayonnaise dressing, add the salt, cayenne and vinegar. Strain at once through a fine sieve into the sauceboat. This sauce cannot be reheated, and is served warm, not hot.