Chop together a tablespoonful of capers and a bean of garlic. Fry
in olive-oil, seasoning with pepper and grated nutmeg. Add a
wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf,
and a sprig of thyme. Boil for fifteen minutes, skim, add another
wineglassful of white wine, strain, and add the yolks of three eggs
well beaten. Season with lemon-juice, butter, anchovy essence,
and minced parsley.

GENEVA SAUCE

Brown one tablespoonful of flour in butter, add two cupfuls of thick
stock and one cupful of red wine, and cook until thick, stirring
constantly. Add two small onions chopped, a bunch of sweet herbs,
two tablespoonfuls of chopped mushrooms, and salt and pepper to
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season. Simmer for half an hour, add a wineglassful of Madeira,
strain, and serve.

GOOSEBERRY SAUCE

Boil a pint of green gooseberries for ten minutes in water to cover.
Drain, press through a sieve, and mix with an equal quantity of
White Sauce.

HESSIAN SAUCE

Mix four tablespoonfuls of freshly grated horseradish with an equal
quantity of fresh bread-crumbs, a tablespoonful of sugar, and a
little salt and pepper. Mix to a smooth paste with sour cream and
serve with baked fish.