quarter of a teaspoonful of pepper. Put the butter in a frying-pan,
and when very hot, add the parsley and then the other ingredients.
Boil up once. This sauce is for fried and broiled fish, and it is
poured over the fish before sending to the table.


Maitre d' Hotel Butter.

Four table-spoonfuls of butter, one of vinegar, one of lemon juice,
half a teaspoonful of salt, one quarter of a teaspoonful of pepper,
one teaspoonful of chopped parsley. Beat the butter to a cream, and
gradually beat in the seasoning. This sauce is spread on fried and
broiled meats and fish instead of butter. It is particularly nice for
fish and beefsteak.


Maitre d' Hotel Sauce.

One pint of white stock, the yolks of three eggs, one heaping table-
spoonful of corn-starch. Put the stock on to boil, reserving one-third
of a cupful for the corn-starch. Mix the corn-starch with the cold
stock and stir into the boiling. Boil gently for five minutes. Prepare
the _maitre d' hotel_ butter as directed in the rule, and add to
it the yolks of the eggs. Gradually stir into this the boiling
mixture. After placing the sauce-pan in another of boiling water, stir
constantly for three minutes. Take off, and serve.


Hollandaise Sauce.