Lobster

Chop very fine or pound some of the flesh of a boiled lobster. Make a white or blonde sauce, and instead of taking it from the fire when done, turn the chopped flesh into it with a little piece of butter; stir, give one boil, and it is ready for use.

Craw-fish, prawn, shrimp, and crab sauces are made the same as lobster sauce.

Madeira

Mix cold in a saucepan two ounces of butter with a tablespoonful of flour, set on the fire and stir till it turns rather brown; when add nearly a pint of gravy, stir till it is becoming thick; then add half a pint of Madeira wine, little by little, stirring the while, give one boil only, salt to taste, and then strain and use.

Champagne sauce is made in the same way, except that it must be poured in faster and used immediately.

All wine sauces may be made in the same way. Wo mean wine sauces for meat or fish.

Maitre D'Hotel

This sauce is sometimes called butter maitre d'hotel. Mix and knead well together in a bowl, two ounces of butter, a tablespoonful of chopped parsley and the juice of a half lemon; salt to taste and use.

Pepper, grated nutmeg, and chopped chives, may be added if liked. Using vinegar instead of lemon-juice makes an inferior sauce.

Mayonnaise

In warm weather it is necessary to put the bowl on ice while making it. Put one or two yolks of fresh eggs in a bowl with a small pinch of salt; commence stirring with a box-wood spoon, or, what is still better, a stone or marble pestle. Stir without interruption, always in the same way and describing a circle. It is 5* more easily done if the bowl is held steady. After having stirred about half a minute, commence pouring the oil in, drop by drop, and as soon as you see that it is thickening pretty well, add also a few drops of vinegar and same of lemon-juice ; then continue with the oil in the same way. Every time that it becomes too thick, add a little vinegar, but continue stirring. You put as much oil as you please; two bottles of oil might be used and it would still be thick. Spread it on chicken salad, etc.

Tartar

Chop some capers and shallots very fine, mix them well with a mayonnaise when made, and you have a Tartar sauce.

Mushroom

Proceed exactly as for caper-sauce, using chopped mushrooms instead of capers.

Piquante

Take a small saucepan and set it on the fire with two ounces of butter in it, and when melted add a small onion chopped; stir, and when nearly fried add a tablespoonful of flour, stir, and when turning rather brown, add half a pint of broth, salt, pepper, a pickled cucumber chopped, four stalks of parsley, also chopped, and mustard; boil gently about ten minutes, add a teaspoonful of vinegar; give one boil, and serve.

Another Way

Set the chopped onion on the fire with one gill of vinegar, and boil gently till the vinegar is entirely absorbed, or boiled awray. Make the same sauce as above in another pan, omitting the onion and vinegar, and when done mix the two together, and it is ready for use.