Take a handful of chervil, tarragon, chives, pimpernel, and garden cress; wash in cold water; blanch by putting the herbs in hot water for a while, to deprive them of rankness or bitterness of taste ; refresh them by plunging them in cold water. Now add four yolks of hard-boiled eggs and two anchovies, and pound the whole well in a mortar. Strain the result through a fine wire sieve, and turn the compound with olive oil, adding from time to time drops of lemon-juice, as in making a mayonnaise. Turn the sauce always in the same direction. Season with pepper, salt, even a little mustard, and a teaspoonful of anisette.

The above is a first-rate and delicate sauce, and requires none of the complicated bases employed by the grand cooks.

Mcdtre d 'Hotel' - Take butter of the size of an egg; chop parsley, chives, and even a sprig of tarragon, very finely; add freshly ground pepper and salt; knead the whole well together, and spread it over the broiled meat or fish the moment before serving on a hot dish.

N.B. - Never put your dish into an oven "to allow the butter to penetrate the meat," as some recommend. As soon as the meat is off the gridiron it wants to get to table with the least possible delay.

In hot weather a few drops of lemon-juice may be added to the maitre d'hotel, and even a tinge of nutmeg.