Soyer's standard cookery

Put two yolks of eggs in the bottom of a stewpan, with the juice of a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of hard fresh butter, place the stewpan over a moderate fire, and commence stirring with a wooden spoon (taking it from the fire now and then when getting too hot), until the butter has gradually melted and thickened with the eggs — (great care must be exercised, for if it should become too hot, the eggs would curdle, and render the sauce useless) ; then add half a pint of melted butter; stir altogether over the fire, without permitting it to boil; pass it through a sieve into another stewpan; when wanted, stir it over the fire until hot. This sauce may be served with any description of boiled fish. Matelote Sauce. For about a pound slice of salmon make the following quantity of sauce: — Peel thirty button onions, and put half a teaspoonful of sugar in a quart-size stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter (the size of two walnuts) and the onions, toss them over now and then until rather brown, then add a glass of sherry; let it boil, then add half a pint of brown sauce and a gill of broth; simmer at the corner of the fire until the onions are quite tender; skim it well, and add a few mushrooms, if at hand; season with a little salt and sugar, and sauce over any kind of fish where described. The addition of a teaspoonful of essence of anchovies is an improvement. Use where directed. Matelote Sauce Simplified. Proceed as above respecting the onions, only add a fourth more butter, and fry them a little browner; then add a glass of sherry, and two teaspoonfuls of flour, which stir round gently with a small wooden spoon, add to it about a pint of water, stir now and then till boiling, add three saltspoonfuls of salt, two of sugar, one of pepper, and a bouquet garni; simmer and skim, add a few drops of coloring to give it a nice brown color; when ready to serve, add a good tablespoonful of anchovy essence; it ought to adhere lightly to the back of the spoon, but not be too thick; sauce over or under, as directed; small pieces of glaze, if at hand, put into it is an improvement, as is also using broth instead of water ; oysters and mushrooms may be introduced, also a little cayenne pepper. This sauce must be very savory. Lobster Butter. Procure half a lobster, quite full of spawn, which take out and pound well in a mortar; then add six ounces of fresh butter, mix well together, then rub it through a hair sieve, and put it in a cold place until wanted. The flesh can be used for any other dish. Anchovy Butter. Take the bones from six anchovies, wash the fillets and dry them upon a cloth, pound them well in a mortar; add six ounces of fresh butter, mix well together, and proceed as in the last. Maitre d'Hotel Butter. Put a quarter of a pound of fresh butter upon a plate with one good tablespoonful of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and a quarter that quantity of white pepper; mix all well together, and put in a cool place till required. Ravigote Butter. Proceed as in the last, but instead of parsley, use one spoonful of chopped tarragon, and one of chervil, and add half a spoonful of Chili vinegar.