Soubise Sauce (For Lamb Or Mutton Chop)

Boil three large onions till very soft. Drain, and rub the onion through a sieve. Stir the onion pulp into half a pint of white sauce made with milk or cream.

Hollandaise Sauce (For Baked Or Boiled Fish). (Miss Parloa.)

½ cup butter. Yolks of 2 eggs. Juice of ½ lemon.

1 saltspoonful salt.

¼ saltspoonful cayenne pepper.

½ cup boiling water.

Rub the butter to a cream in a small bowl with a wooden or silver spoon. Add the yolks, one at a time, and beat well; then add the lemon juice, salt, and pepper. About five minutes before serving, add the boiling water. Place the bowl in a saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the meat or fish.1

Horseradish Sauce (Hot, For Beef)

4 tablesp. grated horseradish. 4 tablesp. powdered cracker. ½ cup cream. 1 teaspoonful powdered sugar.

1 teaspoonful salt.

½ saltspoonful pepper.

1 teaspoonful made mustard.

2 tablespoonfuls vinegar.

Mix, and heat over hot water.

Horseradish Sauce (Cold)

Cream one fourth of a cup of butter till very light; add two tablespoonfuls of grated horseradish, one tablespoonful of very thick cream, and half a teaspoonful of Tarragon vinegar. Keep it on the ice till thick and cold.

Maitre D'HôTel Butter (Cold, For Beefsteak)

¼ cup butter.

½ teaspoonful salt.

½ saltspoonful pepper.

1 tablespoonful chopped parsley. 1 tablespoonful lemon juice.

Rub the butter to a cream; add salt, pepper, parsley, and lemon juice. Spread it on hot beefsteak.

Maitre D'HôTel Sauce (Hot)

Add the beaten yolks of two eggs to the cold Maitre d'Hôtel butter, and when ready to serve add one pint of drawn butter, made with strong white stock.

Sauce For Fish Balls (Cold)

2 teaspoonfuls dry mustard. 1 teaspoonful salt. 1 teaspoonful sugar.

1 teaspoonful flour.

1 teaspoonful soft butter.

2 tablespoonfuls vinegar.

Mix in the order given, in a granite saucepan; add half a cup of boiling water, and stir over the fire till it thickens and is smooth. Serve it cold.

Mint Sauce (For Lamb)

1 cup fresh chopped mint. ¼ cup sugar.

½ cup vinegar.

Use only the leaves and tender tips of the mint. Let it stand an hour before serving. Use more sugar if the vinegar be very strong.

Bearnaise Sauce

Heat two tablespoons of Tarragon vinegar and two of water, and steep in it a slice of onion. Cream four tablespoons of butter very light. Beat the yolks of four eggs slightly, add half a teaspoon salt and one salt-spoon paprika. Remove the onion, and add the hot liquid to the egg. Cook over the fire, stirring constantly until it is thick and smooth. Lift it up frequently, and stir well from the bottom. Often the heat in the thickened portion is sufficient to cook the remainder. When all thickened, add the creamed butter, a fourth at a time, and stir each portion until well blended. Serve it on broiled steak or chops.

For fish, add one tablespoon each of fine chopped pickles, and parsley.