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 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 béchamel 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.