Egg Sauce (For Fish)
1 cup white sauce
2 chopped hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs, parsley and lemon juice to white sauce after removing from fire.
Brown Sauce or Gravy
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt and pepper
Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
Currant Jelly Sauce
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
Hollandaise Sauce
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly. Stir over boiling water till thick as boiled custard. Serve immediately.