Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

it boils stir in a tablespoonful of butter cooked to a roux with one of flour. Simmer two minutes and serve. Caper sauce Into a cupful of good drawn butter stir a great spoonful of minced capers and a teaspoonful of onion juice. Maître d’hôtel sauce Beat two tablespoonfuls of soft butter to a cream with the juice of half a lemon and a tablespoonful of finely-minced parsley. It should be a fine, pale green when done. Serve cold with hot fish. Mint sauce Chop six sprays of mint very fine, and add to half a cupful of vinegar in which have been dissolved two tablespoonfuls of white sugar and a dash of pepper. Serve cold with roast lamb. Onion or soubise sauce Boil two onions of fair size in two waters and until soft all through; mince and mix with a cupful of drawn butter. Season with pepper and salt, beat to a cream over the fire, and when very hot, serve. Bread sauce Heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to taste and a teaspoonful of onion juice. Boil up and stir in lightly half a cupful of fine bread-crumbs, previously dried, but not colored in the oven. They should be tossed up several times while drying to prevent clotting, and be very crisp. Serve with boiled chicken. Béarnaise sauce Beat the yolks of two eggs very light, put into a round-bottomed saucepan and set in one of boiling water; stir into it, a few drops at a time, three tablespoonfuls of salad oil, heating as you stir; then, as gradually, the same quantity of boiling water; next, one tablespoonful of lemon juice, a dash of cayenne and salt. It is served with all sorts of fish, also with chops, cutlets and steaks. Claret or Bordelaise sauce Make a brown sauce by substituting browned flour for white in the roux, adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil one minute, pour in a wineglassful of claret, heat for half a minute more, and serve.