Half a pint of Bechamel sauce; yolks of two eggs ; one tea-spoonful of minced parsley ; salt and white pepper.

Stir in the yolks, drop by drop, take from the fire, add the parsley and seasoning.

Especially good with chicken croquettes.

ALLEMANDE SAUCE is made like the above, except that a dozen chopped mushrooms are put in just before the eggs, and a half teaspoonful of onion-juice and a grate of a nutmeg are added after the sauce comes from the fire.

Egg Sauce

Half a pint of white sauce; one hard-boiled egg, chopped fine ; one raw egg, beaten light; salt and pepper to taste.

Add the minced egg to the white sauce, and before it returns to the boil stir in slowly the raw egg. Season, take from the fire immediately and serve. This may be used with boiled or baked fish, boiled mutton or chicken.

Curry Egg Sauce

One tablespoonful of flour; one tablespoonful of butter; one-half teaspoonful of onion-juice ; one-half pint of milk ; one hard-boiled egg, chopped fine; one scant teaspoonful of curry-powder ; two tablespoonfuls of cream.

Brown the onion lightly in the butter. Stir in the flour and the curry-powder, and when all are blended, the milk. Cook until thick and smooth, add the egg, and after one minute the cream. Salt to taste, and serve at once.

This sauce is especially fine with any boiled white fish and is also good with boiled fowl, if rice is served with it.

Anchovy Egg Sauce

One tablespoonful each of butter and flour; half a pint of milk ; one hard-boiled egg, minced; one teaspoonful of anchovy paste; a tiny pinch of cayenne.

Cook the butter and flour together, put in the anchovy paste and the milk, and stir steadily, rubbing the lumps from the anchovy paste with the back of the spoon, until you have a smooth thick sauce. Add the chopped egg and pepper, and serve. A couple of tablespoon fuls of thick cream is an improvement. This is a good as well as an ornamental sauce for boiled white fish like halibut or fresh cod.