Take pure olive oil, four ounces of capers and the juice of a lemon. Mix them well together and serve.
Butter Sauce. No. 1.
Put two ounces of flour into one quart of water, with one and a half ounces of butter, and a little salt and pepper. Cook for twenty minutes, stirring well, then strain into a covered bowl and put into a Bain-marie. Just before serving boil again, take off the fire, add twelve ounces of butter cut into pieces, and the juice of one fine lemon. The heat of the sauce must melt the butter as it must not be put on the fire again. If the sauce is too thick mix in half a wineglassful of hot water.
Butter Sauce. No. 2. (Melted Butter.)
Take eight ounces of butter, one tablespoonful of salt, one of pepper, and two tablespoonfuls of lemon juice. Stir with a wooden spoon over the fire until the butter is half melted, then take it off and continue to stir until it is quite liquid. By taking the butter off the fire before it is all melted, it will have a pleasant taste of fresh cream; this is lost when fully cooked.
Francese Sauce.
Stir six yolks of eggs, seventeen ounces of butter, salt and pepper to taste, well together. When they begin to consolidate mix in one wineglassful of purée of tomatoes passed through a fine sieve, one ounce of chicken jelly, one tablespoonful of chopped parsley, and one teaspoonful of capsicum vinegar.
Lombarda Sauce.
Put two tumblers of white roux and one of chicken jelly into a sauce-pan, reduce, and add three yolks of eggs mixed with two ounces of butter and the juice of half a lemon. Before it boils take the sauce-pan off the fire and add one tumbler of thick Tomato sauce (see Sauces, p. [126]) (or conserve), strain, and just before serving add one tablespoonful of sweet herbs minced fine.