Choice Cookery

Stir this into half a pint of bechamel. It should be a fine red when mixed; pass through a sieve, and add as much cayenne as will go on the end of the blade of a small penknife. Hollandaise or Dutch sauce is best made in the following way. There are other methods, but this one meets general approval, is not difficult, and agrees with many who cannot possibly eat it when oil is used. Make half a pint of drawn butter by melting one ounce of butter with one ounce of flour over the fire; let them bubble together (stirring the while) for one minute; then stir in half a pint of boiling water and half a teaspoonful of salt. So far, the making is exactly the same as for white sauce, except that water is used instead of cream and stock. Boil once, then set the saucepan in another of water, and break up an ounce of butter into small pieces and add them; stir briskly after each piece is added, and see it blend before putting more. When all is in, add the beaten yolks of five eggs, removing the saucepan from the fire while doing it. They must be very carefully and gradually stirred in, and when well mixed returned to the fire until they _begin_ to thicken. The eggs must be kept from curdling. Squeeze in two teaspoonfuls of lemon juice, and add just a dust of cayenne. This should be a thick, yellow, custard-like sauce, and have a perceptible acidity without being sour. IV. BROWN SAUCES. It has been already stated that the family of brown sauces, like the white, have one parent, _Espagnole_, or Spanish sauce, which is the foundation for Chateaubriand, Financiere, Robert, Poivrade, Piquante, and other sauces. Ordinary brown sauce, like ordinary white, is often made without stock--simply an ounce of flour, one of butter, browned together, and half a pint of boiling water added, then boiled till thick and smooth. But it may be safely said that in high-class dark sauces water should play no part; its place must be