thick sauce left from coating the articles may be diluted with stock or milk, and served with them. This amount of sauce is sufficient to coat and to give diluted sauce for a dozen eggs villeroi.
HOLLANDAISE
(boiled fish, asparagus, cauliflower)
In a saucepan or bowl rub to a cream one half cupful of butter; add the yolks of four eggs, and beat well together; then the juice of half a lemon, one half teaspoonful of salt, and a dash of cayenne; then add slowly one cupful of hot water; mix well, and set it into a saucepan of hot water. Stir constantly until the sauce becomes like a thick cream. Do not let it boil. Remove from the fire, and continue to stir for a few minutes. It should be creamy and consistent. It is one of the best sauces to use with fish. It is also good cold with cold fish or meats.
CHAUDFEOID SAUCE
(for covering cold chicken or meats which are to be served cold)
Put two tablespoonfuls of butter into a saucepan; when it bubbles add two tablespoonfuls of flour. Let it cook well, but not brown; stir all the time. Add two cupfuls of chicken or of veal stock, and stir until it is well thickened. Season with salt and pepper. Then add a half box, or one ounce, of gelatine which has soaked an hour in a half cupful of cold water. Stir until the gelatine has dissolved. Strain the sauce, and let it just begin to stiffen before using it. Put a little on ice to see if it will be of the right firmness. If it is too stiff add a little more stock; if not hard enough add a little more gelatine. It needs to be only firm enough to hold its place well without running.
A yellow color can be given it by adding the yolks of three eggs just before removing it from the frxe. A brown chaudfroid, which is used for game and dark meats, is made by browning the roux, diluting it with beef stock; and a deeper
