Bearnaise Sauce

Beat the yolks of five eggs in a saucepan, and add one tablespoonful of butter and one pinch of salt; stir the eggs over a slow fire until they commence to thicken; then remove them and stir in two more tablespoonfuls of butter; continue stirring at the side of the fire until the butter is dissolved. Season the sauce with some chopped fine herbs and parsley, and pour in one teaspoonful of French vinegar. The sauce is then ready for serving.

Beyrout Sauce

Pour one tablespoonful each of chili vinegar, common vinegar and chopped onions into a saucepan, add one and one-fourth pints of melted butter, one teacupful of brown sauce and one-half teacupful each of mushroom catsup and Worcestershire sauce; stir the above ingredients over the fire until boiling, then move them to the side and let them simmer for ten minutes. Skim the sauce, place it over the fire again and boil it until thick and creamy; mix with it a sprinkling of sugar, two tablespoonfuls of anchovy sauce, and serve.

Bigarade Sauce

Pare the rinds from two oranges, cut them up into small pieces and boil in a saucepan of water for about five minutes, remove and drain. Melt a little butter in a saucepan, stir in one tablespoonful of flour and cook until it browns. Pour in a teacupful of broth, add the juice of two oranges, a little sugar, and salt and pepper to taste; put in the pieces of rind, boil up quickly, pour it into a sauceboat, and serve.

Blanquette Sauce

Put two ounces of butter into a saucepan, and when melted, sift in about two tablespoonfuls of flour; stir over the fire until well-mixed, but not browned. Mix in by degrees sufficient boiling water to bring the sauce to the proper consistency, then put in a bunch of sweet herbs, some cooked button mushrooms and onions, and pepper and salt to taste. This sauce can be used for warming up cold meats as a white fricassee.

Bordelaise Sauce

Chop fine four shallots, boil them for a few minutes, then strain off the water and put them into a saucepan with one-half pint of white wine. Boil the wine for twenty minutes; then add one pint of Spanish sauce, a small quantity of chopped parsley and pepper. Let the sauce simmer gently by the edge of the fire for twenty minutes longer, then boil it up and serve at once.

Bourgeoise Sauce

Put one tablespoonful each of blanched and chopped chervil, parsley and tarragon leaves into a saucepan and mix with them one teacupful of stock and one dessertspoonful each of meat glaze, French mustard and powdered sugar; stir the above ingredients over the fire for a few minutes. When ready to serve the sauce squeeze into it the juice of half a lemon and season to taste with a little each of salt and pepper. This sauce makes an excellent relish for cold boiled chicken or beef.

Brittany Sauce

Put into a basin one teaspoonful each of sugar and mustard and one tablespoonful of grated horseradish; mix with one-half teacupful of vinegar. This sauce can be served with either hot or cold meat.