Season with salt, pepper,
and vinegar, and add enough olive-oil to make a smooth paste. Serve
immediately.
CUCUMBER SAUCE--II
Grate four large cucumbers and drain. Season the pulp with salt,
pepper, grated onion, and tarragon vinegar. Add enough whipped
cream to make a smooth mixture and serve at once.
CUCUMBER SAUCE--III
Chop a cucumber finely, season with salt,
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pepper, and vinegar and add it to Hollandaise Sauce.
CURRY SAUCE
Fry a tablespoonful of chopped onion in butter and add a tablespoonful
of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add
one cupful of cold water, and cook until thick, stirring constantly.
Take from the fire, season with salt and onion juice, and serve
hot.
DRAWN-BUTTER SAUCE
Cook to a smooth paste two tablespoonfuls of butter and two of
flour. Add two cupfuls of cold water and cook until thick, stirring
constantly. Season with salt and pepper.
DUTCH SAUCE
Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock, and cook until thick, stirring constantly.
Season with salt and pepper, take from the fire and add the yolks of
three eggs beaten with half a cupful of cream. Cook in a double-boiler
for three minutes, take from the fire, add a tablespoonful of
lemon-juice and strain.
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