Sauce and season with lemon-juice and paprika.

AURORA SAUCE

Add one half cupful of mushroom liquor to one cupful of Béchamel
Sauce. Add also three tablespoonfuls of stewed and strained tomatoes,
and one tablespoonful of butter. Reheat, add a few cooked mushrooms
cut into dice, and serve.

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AVIGNONNAISE SAUCE

Chop together four shallots and two beans of garlic. Fry in olive-oil,
add two cupfuls of Béchamel Sauce, bring to the boil, add the yolks
of three eggs, two tablespoonfuls of grated Parmesan cheese, and
a little minced parsley. Heat, but do not boil, and use as soon
as it thickens.

BEARNAISE SAUCE--I

Bring to the boil two tablespoonfuls each of vinegar and water.
Simmer in it for ten minutes a slice of onion. Take out the onion
and add the yolks of three eggs beaten very light. Take from the
fire, add salt and pepper to season, and four tablespoonfuls of
butter beaten to a cream. The butter should be added in small bits.

BEARNAISE SAUCE--II

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful
of butter. Heat in a double-boiler until it begins to thicken,