The Boston cooking-school cook book

tablespoon Worcestershire Sauce ⅓ cup butter _The Boston Cook Book_ Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture. Lemon Butter ¼ cup butter 1 tablespoon lemon juice Cream the butter, and add slowly lemon juice. Anchovy Butter ¼ cup butter Anchovy essence Cream the butter and add Anchovy essence to taste. Lobster Butter ¼ cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness. Hollandaise Sauce I ½ cup butter Yolks 2 eggs 1 tablespoon lemon juice ¼ teaspoon salt Few grains cayenne ⅓ cup boiling water Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. Hollandaise Sauce II ½ cup butter ½ tablespoon vinegar or 1 tablespoon lemon juice Yolks 2 eggs ¼ teaspoon salt Few grains cayenne. _French Chef_ Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream. Anchovy Sauce Season Brown, Drawn Butter, or Hollandaise Sauce with Anchovy essence. Horseradish Hollandaise Sauce To Hollandaise Sauce II add one-fourth cup grated horseradish root. Lobster Sauce I To Hollandaise Sauce I add