Sauce Hollandaise - Dutch Sauce

I. Reduce 1/2 gill of white wine vinegar with 1 dozen pepper corns; when nearly dry, take the pan from the fire, add 6 raw egg yolks and 2 tablespoonfuls of cold water. Set the saucepan in the bain-marie with boiling water, or on the range; work the contents of the pan incessantly, adding by degrees 8 ounces of butter; strain, season to taste, and before serving, the juice of half a lemon may be added.

2. Prepare the same reduction as stated above; add I gill of Bechamel sauce. When boiling, add 4 egg yolks; cook these without allowing them to boil, and add, by degrees, 8 ounces of butter. Season to taste and strain; add lemon juice before serving.

Note. - Sauce No. 2 is in no sense inferior to No. 1; it is equally as good in every respect, and easier to handle.

Sauce Hollandaise Tomatee - Dutch Sauce With Tomatoes

Add 3 gills of well reduced tomato sauce to 1 quart of Dutch Sauce.

Sauce Hollandaise Verte - Green Dutch Sauce. Use one-third of Venetian butter.

Sauce Mousseline - Musslin Sauce

Follow directions as given for Dutch Sauce, adding 3 gills of whipped cream to each quart of sauce.

Sauce Maltaise ou Sauce Hollandaise a l'Orange -Maltese, or Dutch Sauce with Orange Flavor.

Prepare a Dutch Sauce according to one of the two receipts given. Before straining, scrape the outer rind of 1 orange and add it to the sauce.

Sauce Flamande - Flemish Sauce. Add some French mustard to Dutch Sauce.

Sauce Bearnaise - Bearnaise Sauce

Put in a saucepan 3 finely chopped shallots, 6 pepper corns. I bay leaf and a very small sprig of thyme; moisten with 1/2 gill of white wine vinegar and allow to reduce nearly dry; add I tablespoonful of Bechamel sauce and 3 raw egg yolks, and set the pan in the bain-marie with boiling water, stirring continuously with a wooden spoon or whip. When sufficiently con-sistent - i. e., when the yolks have been cooked (without boiling) - add three ounces of soft butter, stirring all the time. Season with salt, a small pinch of cayenne pepper (and if necessary a little lemon juice), strain through an etamine cloth into another saucepan, and add I teaspoonful each of chopped tarragon and chervil.

Note. - This sauce can be prepared without Bechamel sauce, or, if economy is the object, the quantity of Bechamel may be increased.

Sauce Bearnaise Verte- Green Bearnaise Sauce

Proceed as for the ordinary Bearnaise Sauce, using 1 ounce of Venetian butter to every 2 ounces of sweet butter.

Sauce Bearnaise Rouge- Red Bearnaise Sauce

Add 3 gills of well reduced tomato sauce to each quart of Bearnaise Sauce.

Sauce Paloise - Paloise Sauce

Put I tablespoonful of finely prepared chopped mint and I gill of white wine into saucepan, allow to reduce quite dry, add I tablespoonful of Bechamel sauce and 3 egg yolks, and finish to cook with 3 ounces of butter (the same as Bearnaise Sauce). When done, add I tablespoonful of meat extract.

Sauce Valois - Valois Sauce

Same as Bearnaise Sauce, with the addition of 2 tablespoonfuls of beef extract to 1 gill of sauce. Its appearance should be of a blond tint.

Sauce Magenta - Magenta Sauce

Add to I pint of Red Bearnaise Sauce I teaspoonful each of chopped truffles, gherkins and mushrooms.

Sauce Bearnaise Au Raifort - Horseradish Bearnaise Sauce

Add 2 gills of fresh and finely grated horseradish to I quart of Bearnaise Sauce.