Champagne Sauce

Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes.

Chestnut Sauce

2 tablespoons butter 2 tablespoons flour 1 cup stock.

¼ teaspoon salt.

¼ teaspoon paprika.

1 cup mashed chestnuts.

Melt butter; add flour and seasonings. When smooth, add stock; boil five minutes; add chestnuts; reheat and serve.

Currant Jelly Sauce

To Brown Sauce add one half cup currant jelly, one teaspoon lemon juice and a few drops onion juice. Boil five minutes and serve.

Curry Sauce

Add to White Sauce one tablespoon curry and a few drops of onion juice. There is less liability of the curry lumping if blended with the flour before adding to butter.

Cucumber Sauce

Grate two cucumbers to pulp; add one teaspoon salt, one fourth teaspoon pepper, few grains cayenne, few drops onion juice, and two tablespoons vinegar.

Egg Sauce

To White Sauce add two hard-cooked eggs finely chopped.

Yellow Egg Sauce

To White Sauce add few drops of onion juice and the yolks of three eggs; salt and pepper if necessary.

Espagnole Sauce

Melt two tablespoons butter; add two tablespoons each of onion, celery, ham, red pepper and parsley, three tablespoons flour, one half teaspoon salt, few grains cayenne and two cups white stock. Cook one hour. Strain, serve.

Hollandaise Sauce No. 1

4 egg yolks ½ cup butter ½ teaspoon salt.

¼ teaspoon pepper few grains cayenne ½ cup cold water.

2 tablespoons lemon juice.

Put all ingredients, except the lemon juice, into a saucepan; set saucepan into a larger one of hot water. Beat constantly until mixture thickens, keeping water below the boiling point all the time. Add lemon juice and serve immediately.

Hollandaise Sauce No. 2

½ cup butter.

1 tablespoon lemon juice.

4 egg yolks.

¼ teaspoon salt ¼ teaspoon paprika few grains cayenne.

Cream butter; add lemon juice, yolks of eggs, one by one. When well blended add seasonings and cook over boiling water, just long enough to thoroughly heat the mixture. Should the mixture become overcooked, add two teaspoons cold water and beat vigorously.

Horse-Radish Sauce

¼ cup freshly grated horseradish ¼ cup soft bread crumbs ½ teaspoon salt.

1 cup White Sauce.

¼ teaspoon paprika.

2 tablespoons lemon juice 1 tablespoon vinegar.

Mix horse-radish, bread crumbs, salt, paprika and White Sauce. When hot, add lemon juice and vinegar.

Horse-Radish Hollandaise

To Hollandaise Sauce add a few drops of onion juice and five tablespoons grated horse-radish.

Lobster Sauce

To White Sauce add one half tablespoon lemon juice, one cup chopped lobster meat, and the dried and pounded lobster coral.

Lobster Hollandaise

To Hollandaise Sauce add few gratings of nutmeg, one cup chopped lobster meat, and the dried and pounded coral.