155. Melted Butter Sauce.
—Put one ounce of good butter in a saucepan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl.
156. Nut-brown Butter Sauce.
—Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed.
157. Black Butter Sauce.
—Warm one ounce of good butter in the frying-pan until it becomes brown; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve.
158. Lobster Sauce.
—Pour one pint of Hollandaise sauce ([No. 160]) into a saucepan; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat well for five minutes, stirring it lightly, add a quarter of an ounce of lobster butter ([No. 149]), and serve when needed.
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.