Admiral's Sauce

Add to one breakfast cupful of melted butter sauce two well-pounded anchovies, four shallots chopped very fine, one teaspoonful of chopped capers, and a very little thinly-pared lemon peel. Put all these in a saucepan over the fire, and let simmer until the anchovies are well incorporated. Pick out the lemon-peel; add the juice of one lemon and a small quantity of pepper and salt, and pour it into a sauce tureen.

Allemande Or German Sauce

Melt two ounces of butter in a saucepan over a slow fire with three tablespoonfuls of flour to thicken it. Stir well in order to prevent its browning; then moisten with one pint of white broth, beating all the time, and cook for ten minutes. Beat three yolks of eggs separately in a bowl; pour the sauce over the eggs a very little at a time; strain through a strainer, and finish with one half ounce of good butter and the juice of half a lemon, taking care that it does not boil a second time.

American Sauce

Chop one fair sized peeled onion very fine, one green pepper and half a peeled clove, some garlic; season with a pinch of salt and three pinches of red pepper, together with half a wineglassful of good white wine. This should be reduced for two minutes, and add about a gill of tomato sauce, and a fair-sized peeled tomato, cut up into dice-shaped pieces. Cook for about ten minutes, and it is ready for use.

Anchovy Sauce

Take three or four filleted anchovies, and beat them in a mortar with three ounces of butter. Put this anchovy butter into a stewpan with a wineglassful of water, two teaspoonfuls of vinegar and a tablespoonful of flour previously rubbed down smooth with water. Stir over the fire until it thickens, and then rub it through a coarse hair-sieve.

Anchovy And Caper Sauce

Put some melted butter in a saucepan, dredge in a little flour to thicken, adding season of pepper and salt to taste and a small quantity of nutmeg, then pour in a little vinegar from the capers; mix all well together, and stir in a boned anchovy and a tablespoonful of capers, both chopped very fine. Set the saucepan on the fire, boil the sauce for five minutes, and it is ready for use.

Anchovy Butter Sauce

Beat up a piece of anchovy butter the size of a small egg in one pint of good brown sauce, warm over a slow fire, and stir in the juice of half a lemon, or more, according to taste. This sauce goes well with baked fish.

Asparagus Sauce

Season with nutmeg, pepper and salt about half a teacupful of boiling water, add the yolks of two eggs, and whisk it by the side of a fire, but do not let it boil. Add gradually a quarter of a pound of butter, broken into small pieces, and continue stirring until it has the appearance of smooth cream. Add a small quantity of lemon-juice, and serve in a sauceboat. This is a very good sauce to be served with cold slaw.

Aurora Sauce

Mix in a saucepan a small glassful of mushroom liquor with half a pint of hot well-seasoned bechamel sauce, half an ounce of butter and two or three tablespoonfuls of red tomato sauce. Place on the fire for five minutes, stirring well the while, and then add some whole mushrooms cut in squares, and serve,