228 SAUCES. 



eggs and boil them hard for ten minutes, mash the yolks 

 with a wooden spoon very smoothly, mix with them a salt- 

 spoonful of salt, one table-spoonful of mild mustard (half of 

 this if very sharp), three table-spoonfuls of sweet olive-oil, 

 one small teaspoonful of India soy or Worcester-sauce, three 

 table-spoonfuls of vinegar. Beat the whole together. Cut 

 the celery into bits of half an inch, mix it well with the 

 chicken, and then shape the whole with the wooden spoon, 

 and garnish with the green leaves of the celery, and slices of 

 cold, hard-boiled eggs. Have the whole lie lightly, so that 

 the dressing when poured on may settle all over the salad. 

 Serve with a boxwood spoon and fork. 



SAUCES. These matters are best made for the most 

 part in the bain-marie or double kettle, the outside compart- 

 ment being filled with hot water ; especially should the bain- 

 marie be used for butter, egg, and cream sauces. 



MELTED BUTTER. 



Mix in half a gill of water smoothly two teaspoonfuls of 

 flour and a little salt; take a quarter of a pound of butter, 

 and work out all buttermilk. Put the water and flour to 

 the fire, and when it comes to a boil, stir in the butter till it 

 is melted, then remove it from the fire. Make melted butter 

 just as it is wanted. This sauce may be flavored with vari- 

 ous essences, herbs, capers, or what you please. For fish, 

 stir in a teaspoonful of anchovy-sauce. 



FISH SAUCE. 



Rub a teaspoonful of flour into a quarter of a pound of 

 butter ; when well kneaded, put it into your pan with a table- 

 spoonful of water. Take the boiled liver of your fish, and 

 bruise it very fine, put to it a little cayenne pepper, and a 

 table-spoonful of tarragon vinegar. Just as the butter, which 



