Put the yolks into a stew-pan with the brandy and sugar; whisk this over
the fire until it becomes a thick froth; do not let it boil, or the eggs
will curdle.
Jam or Marmalade Sauce. Time—¼ hour.
1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or marmalade, a few
drops of lemon-juice.
Reduce the sugar and water by boiling to half the quantity, add the
lemon-juice and jam, and heat all thoroughly.
Lemon Sauce. Time—¼ hour.
2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, juice of 1
lemon.
Mix the flour, lemon-juice and eggs together, stir in the water; stir
over the fire till the sauce has thickened. Add salt or sugar as
required.
Mayonnaise Sauce. Time—½ hour.
1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, tarragon
vinegar.
Beat up yolk and seasoning; drop in the oil very gradually, stirring all
the time, so that the paste gradually thickens. Mix to a thick cream
with tarragon vinegar.
_Tartare Sauce_ is made by the addition of 1 dessertspoonful chopped
capers, 1 teaspoonful finely chopped parsley, 1 teaspoonful made
mustard, or a pinch of cayenne.
Melted Butter. Time—20 minutes.