PLAIN SAUCE HOLLANDAISE

Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.

ANCHOVY SAUCE

Rub two teaspoonfuls of anchovy essence with the butter and flour and
then finish the same as English drawn butter.

SAUCE BECHAMEL

2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt

Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use.