Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.

PORTUGUESE SAUCE

Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White
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Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks
of three eggs light and pour the hot sauce over them slowly. Cook
for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of
white wine and three tablespoonfuls of chopped chives and parsley.
Season with salt and pepper and simmer for twenty minutes. Thicken
with one tablespoonful each of butter and flour cooked together.
Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives, chervil,