No. 19. White or White Stock ([No. 14]) substituted for the water in drawn butter sauce ([No. 16]) makes this sauce.
No. 20. Acid Sauce.—Lemon juice or vinegar added to the drawn butter sauce ([No. 16].)
No. 21. Anchovy Sauce.—Bone four anchovies and bruise in mortar to a smooth paste and stir them in a drawn butter sauce ([No. 16],) simmer five minutes, or stir in two teaspoons of essence of anchovy. A little cayenne added is an improvement.
No. 22. Egg Sauce. To make this sauce add two or three hard boiled eggs, chopped or sliced, to the drawn butter sauce ([No. 17].)
No. 23. Parsley Sauce.—Add two teaspoons of chopped parsley to the drawn butter sauce (Nos. [16] or [17].)
No. 24. Caper Sauce.—Add capers to suit to a plain drawn butter sauce ([No. 16],) or to a White sauce ([No. 19].)
No. 25. Hollandaise Sauce.—One cup of butter, yolks of two eggs, juice of half a lemon, one saltspoon of salt, pinch of cayenne, half a cup of boiling water. Rub butter to a cream, add yolks one at a time, and beat well, adding lemon juice, salt and pepper. A few minutes before serving add the boiling water, place the bowl in a saucepan of boiling water, and stir rapidly until it thickens like a boiled custard.
No. 26. Wine Sauce.—Mix and knead well together in a bowl two ounces of butter, one tablespoon of chopped parsley, juice of one-half a lemon, salt and pepper, speck of mace, and one wine glass of Madeira or sherry wine. Beat the butter to a cream and gradually beat in the seasoning. A tablespoon of vinegar may be substituted for the wine if preferred. This sauce is particularly nice for broiled fish. It should be poured over the fish.
No. 27. Cardinal Sauce.—Cardinal sauce is, as a rule, made from lobsters and colored with coral; so, if possible, purchase lobsters containing coral. Boil the lobster; open and remove the coral and press it through a sieve. Put two tablespoonfuls of butter into a pan; let it melt. Add a tablespoonful of flour mixed, without browning; add one-half pint stock, one-half teaspoonful of onion juice, and a bay leaf. Stir constantly until it boils. Take out the bay leaf; add a palatable seasoning of salt and pepper, the coral and a little of the red part of the lobster chopped fine and serve.
No. 28. Sauce Soubise.—Peel and chop three onions; simmer them with one ounce of butter for three quarters of an hour, but do not let them color very much. Add one tablespoon of flour, salt, pepper and a pinch of mace, and mix all together; moisten with half a pint of the fish liquor, and the same quantity of hot cream or milk. Serve in tureen.