The table

159. Drawn-Butter Sauce.— Put two ounces of butter in a saucepan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a teaspoonful of pepper. Let it simmer on the side of the stove for thirty minutes until it thickens ; then add, little by little, half an ounce of butter, beating it continuously until it becomes perfectly white. Squeeze in the juice of a lemon ; stir once more, strain through a hair sieve and serve. 160. Sauce Hollandaise. — Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove ; stir in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either chicken or white broth (No. 99); mix well with a whisk or wooden spatula, being careful to remove any accumulated fat. Add half a teaspoonful of grated nutmeg and half a tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks of three eggs separately with the juice of half a medium-sized sound lemon. Pour them gradually into the sauce, being careful not to boil it again after they have been added. Rub through a hair sieve into a serving bowl, and finish with half an ounce of good butter, mixing it well, and serve. 161. Egg Sauce. — Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley. 162. Bread Sauce. — Crumble one and a half ounces of fresh bread crumbs, and place them in a saucepan with not quite half a cupful of cold water ; add half an ounce of butter, half a tablespoonful of salt, and six whole peppers. Cook for five minutes ; then pour in half a cupful of cream or milk. Cook again for five minutes, and serve in a sauce-bowl, removing the peppers. 163. Anchovy Sauce. — To three-quarters of a pint of drawn-butter STOCKS, SAUCES, FORCEMEATS, GARNISHJNGS. 173 sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence ; beat well together and serve. 164. Horseradish Sauce. — Add two tablespoonfuls of grated horseradish to three-quarters of a pint of bechamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of salt. Boil for five minutes. Should the sauce be too thick add a little cream or milk, and three drops of vinegar in case the horseradish be fresh. 165. Sauce Percillade. — Pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon, half a tablespoonful of salt, and a scant teaspoonful of pepper. Beat well with a spoon or whisk, adding one teaspoonful of parsley, half the quantity of chervil, the same of tarragon and chives all chopped very fine together, and a teaspoonful of mustard. Mix the whole well before serving.