BUTTER SAUCE
Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of butter, cut into small pieces, take from the fire, and serve.
CAPER SAUCE
Add two or three tablespoonfuls of capers to two cupfuls of [Drawn-Butter Sauce].
CHEESE SAUCE
Add half a cupful of grated cheese to two cupfuls of [Cream] or [Drawn-Butter Sauce].
COLBERT SAUCE
Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once.