Hot Mayonnaise
Yolks 2 eggs
2 tablespoons olive oil
1 tablespoon vinegar
1/4 cup hot water
Salt
Few grains cayenne
1 teaspoon finely chopped parsley
Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.
Sauce Tyrolienne
To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.
Creole Sauce
2 tablespoons chopped onion
4 tablespoons green pepper, finely chopped
2 tablespoons butter
2 tomatoes
1/4 cup sliced mushrooms
6 olives, stoned
1-1/3 cups Brown Sauce
Salt and pepper
Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.
Russian Sauce
3 tablespoons butter
2 tablespoons flour
1 cup White Stock III
1/4 teaspoon salt
Few grains pepper
1/2 teaspoon finely chopped chives
1/2 teaspoon made mustard
1 teaspoon grated horseradish
1/4 cup cream
1 teaspoon lemon juice
Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon
