Egg Sauce
To [White Sauce] add two hard-cooked eggs finely chopped.
Yellow Egg Sauce
To [White Sauce] add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary.
Espagnole Sauce
Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve.
Hollandaise Sauce No. 1
- 4 egg yolks
½ cup butter
½ teaspoon salt
¼ teaspoon pepper
few grains cayenne
½ cup cold water
2 tablespoons lemon juice
Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.