salt and pepper to season.

[Page 19]
BROWN BUTTER SAUCE

Melt butter in a frying-pan and cook until brown, taking care not
to burn. Take from the fire and add lemon-juice or vinegar and
salt and pepper to taste. Serve hot.

BUTTER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted butter.
Season with salt, pepper, and minced parsley.

CAPER SAUCE--I

Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.

CAPER SAUCE--II

Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls
of capers, a tablespoonful of anchovy essence, and salt and pepper
to season.

CLARET SAUCE

Reheat one cupful of Brown Sauce, season with grated onion, add
half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE