SARDELLEN, OR HERRING SAUCE

Brown a spoon of flour in heated fat, add a quantity of hot fish stock
and a few sardellen chopped fine, which you have previously washed in
cold water, also a finely-chopped onion. Let this boil a few minutes,
add a little vinegar and sugar; strain this sauce through a wire sieve
and add a few capers and a wineglass of white wine and let it boil up
once again and thicken with the yolk of one egg.


SAUCE VINAIGRETTE

Rub the mixing bowl with a clove of garlic, add one-half teaspoon of
salt, dash of white pepper, and a teaspoon of cold water or a bit of
ice, then four tablespoons of oil. Mix until the salt is dissolved,
remove the ice and add ten drops of tabasco sauce, two tablespoons
tarragon vinegar, one tablespoon grated onion, one tablespoon chopped
parsley and one chopped gherkin.


ANCHOVY SAUCE

Mix six tablespoons of melted butter and one and one-half teaspoons
anchovy paste, place in double boiler and allow to boil for about six
minutes. Flavor with lemon juice.


SAUCE PIQUANTE