EGG SAUCE
Add one-half cupful of sliced or chopped hard-boiled eggs to two cupfuls of [Drawn-Butter Sauce] or sufficient melted butter.
HOLLANDAISE SAUCE
Beat half a cupful of butter to a cream and add gradually the well-beaten yolks of two eggs, the juice of half a lemon, and pepper and salt to season. Cook over boiling water until it begins to thicken, beating with an egg beater. Serve as soon as it is of the proper consistency. Add a little boiling water if it is too thick.
ITALIAN SAUCE
Fry a chopped onion in butter with a teaspoonful of minced parsley and two tablespoonfuls of chopped mushrooms. Add one cupful of white stock and boil for ten minutes. Thicken with a small spoonful each of butter and flour cooked together, take from the fire, and add a tablespoonful of butter and a little lemon-juice.
MADEIRA SAUCE
Add four tablespoonfuls of mushroom liquor and a wineglassful of Madeira to [Italian Sauce].
MAÎTRE D’HÔTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take, and add a teaspoonful or more of minced parsley; or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.