Anchovy Butter
4 ozs. anchovies
6 ozs. butter
Wash and dry the anchovies. Pound them and put them through a sieve. Beat the butter to a cream and add to it the anchovies.
Horse-radish Sauce
2 table-spoons grated horse-radish
1 tea-spoon mustard
1 dessert-spoon sugar
1 table-spoon vinegar
2 table-spoons thick cream
It is essential in making this sauce that the horse-radish should be grated as fine as possible. Mix all together, adding the vinegar slowly, and the cream last of all.
Mayonnaise Sauce
1 or 2 raw yolks of egg
Olive oil
Vinegar
Put the yolk into a bowl and beat it slightly. Add the oil drop by drop, stirring continually in one direction, and working it well against the sides of the bowl. When the sauce becomes thick, the oil may be added more quickly. Continue adding oil until sufficient sauce has been made. Add vinegar, salt, pepper to taste. This sauce should be made in a cold place and will take about fifteen minutes to make. Finely chopped tarragon, chervil and olives may be added to the mayonnaise.