then take from the fire and add two more tablespoonfuls of butter.
Season with minced fine herbs and parsley and add a teaspoonful
of tarragon vinegar.

BEARNAISE SAUCE--III

Beat the yolks of two eggs very light
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and put into a double-boiler. Add gradually three tablespoonfuls
of olive-oil, then the same quantity of boiling water, then one
tablespoonful of lemon-juice. Season with salt and cayenne and
serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and
four of water. Add a cupful of boiling water and cook slowly until
thick and smooth. Take from the fire, and add minced onion, capers,
olives, pickles, and parsley and a little tarragon vinegar.

BÉCHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two
cupfuls of white stock and cook until thick, stirring constantly.
Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season Drawn-Butter Sauce highly with chopped pickle, curry powder,
and tarragon vinegar.