This is one of the nicest of all sauces to use with warmed-over chicken,
duck or turkey. Rub together a tablespoonful of butter and one of flour,
then add gradually a half pint of chicken stock; stir constantly until
boiling, take from the fire, add the yolks of two eggs, strain through a
fine sieve, add the seasoning, and serve immediately.

Sauces containing the yolks of uncooked eggs cannot be reboiled after the
eggs are added.


English Drawn Butter

For English drawn butter, use a tablespoonful of butter, a tablespoonful
of flour, and a half pint of water. We usually have the water boiling, and
add it gradually to the butter and flour, stirring rapidly. As soon as it
reaches boiling point, take from the fire and add carefully another
tablespoonful of butter. This may be converted into a plain


Sauce Hollandaise

by adding with the last tablespoonful of butter, the yolks of two eggs,
the juice of half a lemon, a teaspoonful of onion juice and a
tablespoonful of chopped parsley.


Brown Sauce

This is made by rubbing butter and flour together in the above