Melt a piece of butter the size of an egg, sprinkle and stir in some flour, adding water if it becomes too thick. Keep stirring over the fire for five minutes, and, still stirring, add pepper and salt and the yolks of two eggs. You may add the yolks of three or four eggs if you wish for a rich sauce. The last item is the juice of a lemon to your taste. This is a very popular addition to meat.
[Mme. Spinette.]
SAUCE BORDELAISE
Two shallots, ten tarragon leaves all chopped, are put into a very small saucepan. Add a large glass of claret, a dessert-spoonful of butter, and let it all reduce together. Add salt, pepper, three dessert-spoonfuls of demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of butter. [Georges Goffaux.]
POOR MAN'S SAUCE
Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served. Put a little milk, say a cupful, in a saucepan, with salt and pepper; let it heat. Chop up a handful of shallots and a quarter as much of parsley that is well washed. Throw them into the milk; let it boil, and when the shallots are tender the sauce is ready. If you have no milk, use water; but in that case let it be strongly flavored with vinegar.