Take a tablespoonful of flour and three of water; make it boil and add
the yolks of three eggs; melt one-half pound of butter and beat it gently
into your first mixture, add salt, the juice of half a lemon and a pinch
of grated nutmeg. Keep the sauce very hot in a _bain-marie_ or in a
double saucepan. If you have neither, keep it in a large cup placed in a
saucepan of hot water.

[_Mrs. Emelie Jones_.]



BEARNAISE SAUCE

(Very good with stewed meat)

Put some onions to cook in tarragon vinegar and water; when they are half
done, add more water and throw in a little thyme and a leaf or two of
bay; let it cook for one hour and pass it through a sieve. Melt some
butter in a pan and thicken it with flour; put your vinegar to it and
more water if you think it necessary; stir in salt and pepper and the
yolks of two eggs or more, according to the quantity that you wish to
make. Let it get thick, and just as you take it off the fire add a
sprinkle of chopped parsley and a pat of butter. This is a useful sauce
and it well repays the trouble.

[_Mme. Spinette_.]