In a saucepan or bowl rub to a cream one half cupful of butter; add the yolks of four eggs, and beat well together; then the juice of half a lemon, one half teaspoonful of salt, and a dash of cayenne; then add slowly one cupful of hot water; mix well, and set it into a saucepan of hot water. Stir constantly until the sauce becomes like a thick cream. Do not let it boil. Remove from the fire, and continue to stir for a few minutes. It should be creamy and consistent. It is one of the best sauces to use with fish. It is also good cold with cold fish or meats.

CHAUDFROID SAUCE

(FOR COVERING COLD CHICKEN OR MEATS WHICH ARE TO BE SERVED COLD)

Put two tablespoonfuls of butter into a saucepan; when it bubbles add two tablespoonfuls of flour. Let it cook well, but not brown; stir all the time. Add two cupfuls of chicken or of veal stock, and stir until it is well thickened. Season with salt and pepper. Then add a half box, or one ounce, of gelatine which has soaked an hour in a half cupful of cold water. Stir until the gelatine has dissolved. Strain the sauce, and let it just begin to stiffen before using it. Put a little on ice to see if it will be of the right firmness. If it is too stiff add a little more stock; if not hard enough add a little more gelatine. It needs to be only firm enough to hold its place well without running.

A yellow color can be given it by adding the yolks of three eggs just before removing it from the fire. A brown chaudfroid, which is used for game and dark meats, is made by browning the roux, diluting it with beef stock; and a deeper color can be obtained with a few drops of kitchen bouquet. This sauce, poured over boned chicken or other meats, gives them a smooth, even surface. They can then be elaborately decorated with truffles, making ornamental cold dishes for suppers. Before covering a galantine with chaudfroid fill any irregularities on the surface of the meat with a little of the sauce which has been placed on ice to set. The surface can in this way be made perfectly even, so when the sauce is turned over it the galantine will be smooth. (See picture, page [192].)

BROWN SAUCE

Put a tablespoonful of chopped onion and a tablespoonful of butter in a saucepan on the fire. Let them both become brown; then add a tablespoonful of flour, and brown that also. Stir all the time. Add a cupful of beef or brown stock, and cook until the sauce is a little thickened. Season with pepper and salt. Strain it to remove the onion. A sauce poivrade is made by adding to the brown sauce, at the same time that the stock is put in, a cupful of claret, two cloves, a bay-leaf, a little thyme and parsley. In place of claret, a teaspoonful of mustard, the juice of half a lemon, and a teaspoonful of tarragon vinegar gives a Robert sauce.

ESPAGNOLE

(CHOPS, CUTLETS, CROQUETTES, AND SEASONING FOR OTHER SAUCES)