Yellow Béchamel Sauce
To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.
Olive and Almond Sauce
3 tablespoons butter
3 tablespoons flour
1 cup White Stock
½ cup cream
¼ cup shredded almonds
1 teaspoon beef extract
8 olives (stoned and cut in quarters)