The Boston cooking-school cook book

by Fannie Merritt Farmer

Sauce Béarnaise

To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon.

Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon.

Sauce Trianon

To Hollandaise Sauce II add gradually, while cooking, one and one-half tablespoons Sherry wine.

Sauce Figaro

To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne.

Horseradish Sauce I

3 tablespoons grated horseradish root

1 tablespoon vinegar