LIVOURNAISE SAUCE
Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks
of two eggs, well beaten. Add slowly half a cupful of olive-oil and
two tablespoonfuls of vinegar. Season with pepper, grated nutmeg,
and minced parsley. Serve very cold.
LOBSTER SAUCE--I
Add half a cupful of chopped cooked lobster
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meat and the pounded coral to each cupful of Drawn-Butter Sauce.
Season with paprika, butter, and lemon-juice.
LOBSTER SAUCE--II
Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster
meat. Season with melted butter, lemon-juice, tabasco, and
Worcestershire.
MAITRE D'HOTEL SAUCE
Work into half a cupful of butter all the lemon-juice it will take
and add a teaspoonful or more of minced parsley. Or, melt the butter
without burning, take from the fire, add the juice of half a lemon
and a teaspoonful of minced parsley.
MAYONNAISE
Put into an earthen bowl the yolk of a fresh egg and a pinch of
salt, a dash of red pepper, and half a teaspoonful of dry mustard.
Place the bowl on ice or in ice-water. Pour one cupful of olive-oil
into a small pitcher from which it will drop easily. When the egg
and seasoning are thoroughly mixed, begin to add the oil, using
a silver teaspoon, and rubbing rather than stirring.
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