Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons of capers.
For egg sauce add one egg, hard-boiled and chopped fine.
BEARNAISE SAUCE
There are several ways of making Bearnaise sauce. This is one very simple rule: Bring to the boil two tablespoons each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly.
*Quick Bearnaise Sauce.*—Beat the yolks of four eggs with four tablespoons of oil and four of water. Add a cup of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.
CUCUMBER SAUCE
Pare two large cucumbers; remove seeds, if large; chop fine and squeeze dry. Season with salt, vinegar, paprika and add one-half cup of cream.
SAUCE HOLLANDAISE
Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces.