Egg Sauce - Boil three or four eggs hard; cut them fine and stir into drawn butter. If too thick, add a little cream or rich milk.

Hollandaise Sauce For Baked Or Boiled Fish

One cup butter, yolks of two eggs, juice of one-half lemon, one salt-spoon salt, one-quarter saltspoon cayenne, one-half cup boiling water. Rub butter to a cream in small bowl with wooden or silver spoon, add yolks one at a time and beat; add salt, pepper, lemon juice. Place bowl in a sauce pan of boiling water, stir rapidly until it thickens like boiled custard; pour over meat or fish.