gradually half a pint of boiling water. Stir until it just reaches the
boiling point; take from the fire and add the yolks of two eggs. Into
another saucepan put a slice of onion, a bay leaf, and a clove of
garlic; add four tablespoons of vinegar, and stand this over the fire
until the vinegar is reduced one-half. Turn this into the sauce, stir
for a moment; strain through a fine sieve; add half a teaspoon of salt
and serve. This sauce may be varied by adding lemon juice instead of
vinegar, or by using the water in which the fish was boiled. It is one
of the daintiest of all sauces.


MUSTARD SAUCE

Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil
or butter melted, pepper and salt to taste. Add this to two hard-boiled
eggs chopped fine, with a small onion and about the same quantity of
parsley as eggs; and mix all well together.


MAÎTRE D'HÔTEL BUTTER

Work into one-half cup of butter all the lemon juice it will take, and
add a teaspoon of minced parsley.


PICKLE SAUCE

Cream two tablespoons of butter, add one teaspoon of salt and one
tablespoon of chopped pickle. A speck of red pepper may be added.