Currant Jelly Sauce
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
Hollandaise Sauce
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt and cayenne; add boiling water slowly. Stir over boiling water till thick as boiled custard. Serve immediately.
Sauce Tartare
Make 1 cup mayonnaise, [page 41]. Chop very fine 1 tablespoon each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise.
Maitre D'Hotel Butter
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped parsley