180.—ANCHOVY SAUCE
Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.
181.—BANANA SAUCE
| 2 bananas | Few grains cayenne |
| 1 tablespoon butter | Few grains salt |
| 1 teaspoon sugar | 2 teaspoons Worcestershire sauce |
| Juice of ½ lemon | 1 teaspoon horseradish |
Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.
182.—BECHAMEL SAUCE
| 1 cup white stock | 2½ tablespoons flour |
| 1 slice onion | ½ teaspoon salt |
| 1 slice carrot | Few grains cayenne |
| Sprig of parsley | 1 teaspoon butter |
| 1 tablespoon shortening |
Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.
183.—BLACK BUTTER
| 1/3 cup butter | ¼ teaspoon onion juice |
| 2 tablespoons vinegar | ¼ teaspoon Worcestershire or Brand's A 1 sauce |