Dutch Sauce.
To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one, two, or three yolks of eggs according to richness desired. Beat up a little, add a very little cold milk to prevent curdling. Stir into sauce when off the fire. Allow to come just to boiling point again—this should be done in double saucepan or boiler—and add a little lemon juice.
Dutch Sauce (2).
Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt. Stir over slow heat till it thickens.
Egg Sauce.
Prepare white sauce as above, and when ready add one or two hard-boiled eggs, very finely minced. The sauce may be made with white stock instead of milk. A pinch cayenne and other seasoning may be added.
Celery Sauce.
Make a sauce with the water or stock in which a head of celery has been boiled. Pulp part of the finest of celery through a sieve and add.
Horse Radish Sauce.
To quantity required of white sauce, add one or two tablespoonfuls finely scraped horse radish, and the juice of a lemon or a little vinegar.