- ½ cup butter
1 tablespoon lemon juice
4 egg yolks
¼ teaspoon salt
¼ teaspoon paprika
few grains cayenne
Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.
Horse-radish Sauce
- ¼ cup freshly grated horse-radish
¼ cup soft bread crumbs
½ teaspoon salt
1 cup [White Sauce]
¼ teaspoon paprika
2 tablespoons lemon juice
1 tablespoon vinegar
Mix horse-radish, bread crumbs, salt, paprika and [White Sauce]. When hot, add lemon juice and vinegar.
Horse-radish Hollandaise
To [Hollandaise Sauce] add a few drops of onion juice and five tablespoons grated horse-radish.
Lobster Sauce
To [White Sauce] add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral.