parsley and lemon and one and one half cupfuls of stock. Season
with salt, pepper, and powdered mace, and boil for ten minutes.
Take from the fire, add the yolks of two eggs beaten with a little
cold stock, and serve.

PERSILLADE SAUCE

Put into a bowl one fourth cupful of olive-oil with a tablespoonful
of made mustard, the juice of two lemons, two tablespoonfuls of
minced parsley, and salt and pepper to season. Add a few drops
of tarragon vinegar, mix thoroughly, and serve.

PIQUANT SAUCE--I

Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
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of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.

PIQUANT SAUCE--II

Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.

POOR MAN'S SAUCE