DUTCH SAUCE.--This is very similar to Allemande Sauce. Take half a pint of
good butter sauce, make it thoroughly hot, add two yolks of eggs, taking
care that they do not curdle, a little pepper and salt, a suspicion of
nutmeg, and about a tablespoonful of tarragon vinegar. Some persons
instead of using tarragon vinegar add a little lemon juice, say the half of
a fresh lemon to this quantity, and half a dozen fresh tarragon leaves,
blanched--that is, dipped for a few seconds in boiling water--and then
chopped very fine. The tarragon vinegar is much the simplest, as it is
very difficult to get fresh tarragon leaves unless one has a good garden or
lives near Covent Garden Market.


DUTCH SAUCE (GREEN).--Proceed exactly as above and colour the sauce a
bright green with a little spinach extract (vegetable colouring, sold in
bottles by all grocers).


EGG SAUCE.--Take half a dozen eggs, put them in a saucepan with sufficient
cold water to cover them. Put them on the fire and let them boil for ten
minutes after the water boils. Take them out and put them into cold water
and let them stand for ten minutes, when the shells can be removed; then
cut up the six hard-boiled eggs into little pieces, add sufficient butter
sauce to moisten them, make the whole hot, and serve.

N.B.--Inexperienced cooks often think that hard-boiled eggs are bad when
they are not, owing to their often having a tinge of green colour round the
outside of the yolk and to their emitting a peculiar smell when the shells
are first removed while hot All eggs contain a small quantity of