Hollandaise.—Set one ounce of butter on the fire in a saucepan, and when melted, add half a tablespoonful of flour, stir, and when turning rather yellow, add half a pint of broth, stir for one minute; add also four sprigs of parsley and four mushrooms chopped fine (one truffle sliced, if handy, would be excellent), a liquor-glass of Madeira, Port, or Sherry wine; boil gently ten minutes, stirring the while, and serve.
Indian.—This sauce may be used with fish, in summer and in southern places.
Have a stewpan on a moderate fire, with two ounces of butter in it; when melted, add a teaspoonful of pimento, salt, a pinch of saffron, and one of grated nutmeg, also one and a half tablespoonfuls of flour—the latter you sprinkle in, little by little, stirring the while; cover with broth, boil twelve minutes and strain; afterward add two ounces of butter, stir a little, and use.
Italian.—Tie together two sprigs of parsley, one of thyme, and a bay-leaf; put them in a stewpan with two or three mushrooms cut fine, one shallot, a small onion with a clove stuck in it, a piece of butter the size of a walnut, and half a pint of white wine; set on a gentle fire, and reduce it half; then add about one tablespoonful of olive-oil and half a pint of broth, simmer forty minutes, strain, and use.
Lobster.—Chop very fine or pound some of the flesh of a boiled lobster. Take a white or blonde sauce, and instead of taking it from the fire when done, turn the chopped flesh into it with a little piece of butter; stir, give one boil, and it is ready for use.
Craw-fish, prawn, shrimp, and crab sauces are made the same as lobster sauce.
Madeira.—Mix cold in a saucepan two ounces of butter with a tablespoonful of flour, set on the fire and stir till it turns rather brown; when add nearly a pint of gravy, stir till it is becoming thick; then add half a pint of Madeira wine, little by little, stirring the while, give one boil only, salt to taste, and then strain and use.
Champagne sauce is made in the same way, except that it must be poured in faster and used immediately.
All wine sauces may be made in the same way. We mean wine sauces for meat or fish.
Maître d'Hotel.—This sauce is sometimes called butter maître d'hotel. Mix and knead well together in a bowl, two ounces of butter, a tablespoonful of chopped parsley and the juice of a half lemon; salt to taste and use.