[Modern cookery, in all its branches

Eggs, 4 : boiled 15 minutes, left till cold. The yolks of all, whites of 2 ; third of pint of good melted butter or white sauce. Salt as needed. SAUCE OF TURKEYS* EGGS. (Excellent.) The eggs of the turkey make a sauce much superior to those of the common fowl. They should be gently boiled in plenty of water for twenty minutes. The yolks of three, and the whites of one and a half, will make a very rich sauce if prepared by the directions of the foregoing receipt. The eggs of the guinea fowl also may be converted into a similar sauce with ten minutes’ boiling. Their delicate size will render it necessary to increase the number taken for it. COMMON EGG SAUCE. Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately ; mix them well, put them into a very hot tureen, and pour boiling to them a quarter of a pint of melted butter stir* and serve the sauce immediately. Whole eggs, 2 ; melted butter, i pint. EGG SAUCE FOR CALF’s HEAD. This is a provincial sauce, served sometimes with fish, and with calf s head likewise. Thicken to the proper consistence with floui and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs. Yeal gravy, \ pint ; flour, 1| oz. ; butter, 2 oz. ; minced parsley, 1 dessertspoonful ; lemon-juice, 1 teaspoonful ; little cayenne ; eggs, 3 to 4. ENGLISH WHITE SAUCE. Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it ; stir in a thickening of arrow-root, or of flour and butter, add salt if needed, and mix with the gravy a quarter of a pint of boiling cream. For the best kind of white sauce, see bechamel. Good pale veal gravy, \ pint ; third of 1 lemon-rind : 15 to 20 minutes. Freshly pounded mace, third of saltspoonful ; butter, 1 to 2 oz. ; flour, 1 teaspoonful (or arrow-root an equal quantity) ; cream, i pint. VERY COMMON WHITE SAUCE. The neck and the feet of a fowl, nicely cleaned, and stewed down in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper, then strained, thickened, and flavoured by the preceding receipt, and mixed with something more than half the quantity of cream, will answer for this sauce extremely well ; and if it be added, when made, to the liver of the chicken, previously boiled for six minutes in the gravy, then bruised to a smooth paste, and passed through a sieve, an excellent liver sauce. A little strained lemon-juice is generally added to it when it is ready to serve: it should be stirred very briskly in. DUTCH SAUCE. Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils : a little cayenne may be added. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the [chap. v.