The thorough good cook

water. To make this sauce well, you must prepare it in a shallow saucepan which holds double the quantity which you need, so as to be able to stir quickly. When the sauce is ready, you shift it into a smaller saucepan to keep it warm, leaving the spoon in it, so as to stir from time to time. At the moment of serving, if too thick, add a little water and fresh butter. 33. Hot Horseradish. Fry together in a stew-pan two ounces of butter and two ounces of flour, without discolouring them ; then mix in half a pint of well-flavoured chicken stock, and half a gill of cream, and stir all together till it boils; add the juice of one lemon, and two raw yolks of eggs, and stir over the fire again till it thickens, but do not let it boil : put in a teaspoonful of mixed English mustard, wring through the tammy, add a tablespoonful of French vinegar, a dust of castor sugar, and four large tablespoonfuls of freshlygrated horseradish sauce; mix well, and use. 34. Italian. Put some lemon, parsley, thyme, and mushrooms, shredded small, into a stew-pan with a little butter and a clove of garlic. Set on a moderate fire ; as soon as the butter begins to fry, pour in a little consomme (p. 77), and let stew till pretty thick ; then take out the garlic, add some butter sauce and a little lemon-juice. (For Brown Italian, see No. 17.) 35. Lemon. Pare the rind off a lemon, cut it into slices, take the pips out, and cut into small square bits. Blanch the liver of a fowl and chop it fine. Mix the lemon and liver together in a boat, pour on some hot melted butter, and stir up. 36. Lobster. Cut up your lobsters into good-sized dice. Pound the spawn with a piece of butter as large as a walnut, and rub it through a sieve ; put it into a stew-pan, adding as much melted butter as required for the sauce ; season with a teaspoonful of essence of anchovy, a little lemon-juice, cayenne, pepper, and salt ; stir it on the fire till nearly boiling, and strain it through the tammy over your lobster. Add a small piece of glaze. 37. Lyounaise. Slice three onions, which pass in a little butter with a small piece of ham ; when nicely browned, add Spanish sauce (No. 64), according to the quantity wanted, and a ragoutspoonful of consomme (p. 77) ; let it boil ; draw it to the corner of the stove to throw up the fat ; skim well, and pass it through a tammy ; put it into another stewpan with button onions cut in rings, fried brown, and drained in a cloth ; let it boil five minutes. Take off any butter which may rise, and keep your sauce hot in the metal bath. Some call this Bretonne sauce. w 38. Matelote. Cut up twelve or eighteen small white onions, and as many mushrooms ; fry them in butter, but do not let them brown; add two dessertspoonfuls of flour, pepper, salt, and grated nutmeg, with half a pint of broth and a glass of white wine. Let the whole boil gently ; beat up the yolks of three eggs, and stir in. Add the juice of a lemon just before serving. 39. Mayonnaise.