NICOISE SAUCE
Rub through a fine sieve the yolks of three hard-boiled eggs. Put
into a deep bowl, with two raw yolks, a tablespoonful of made mustard,
and salt and pepper to season. Add gradually half a cupful of olive-oil
and a little vinegar, finishing with two tablespoonfuls of minced
fine herbs.
NONPAREIL SAUCE
Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise
Sauce.
NORMANDY SAUCE
Add one tablespoonful of mushroom catsup to one pint of Veloute
Sauce and cook for ten minutes. Add one fourth cupful of strong
fish stock, bring to the boil, take from the fire and add the yolks
of two eggs beaten with the juice of half a lemon. Strain, add a
tablespoonful of butter, and serve.
OLIVE SAUCE
Prepare according to directions given for Jersey Sauce, adding half
a dozen chopped olives instead of the Worcestershire.
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OYSTER SAUCE--I
Prepare a Cream Sauce according to directions previously given,
using the oyster liquor for part of the liquid. Add parboiled oysters
cut fine, and season with paprika and lemon-juice.
OYSTER SAUCE--II
Cook two dozen oysters in their liquor with a little water, butter,
white and red pepper, and grated nutmeg. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
the yolks of two eggs well beaten, the juice of a lemon, and two
tablespoonfuls of butter.
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