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Dutch Sauce for Fish

Take a tablespoonful of flour and three of water; make it boil and add the yolks of three eggs; melt one-half pound of butter and beat it gently into your first mixture, add salt, the juice of half a lemon and a pinch of grated nutmeg. Keep the sauce very hot in a bain-marie or in a double saucepan. If you have neither, keep it in a large cup placed in a saucepan of hot water. Bearnaise Sauce (Very good with stewed meat) Put some onions to cook in tarragon vinegar and water; when they are half done, add more water and throw in a little thyme and a leaf or two of bay; let it cook for one hour and pass it through a sieve. Melt some butter in a pan and thicken it with flour; put your vinegar to it and more water if you think it necessary; stir in salt and pepper and the yolks of two eggs or more, according to the quantity that you wish to make. Let it get thick, and just as you take it off the fire add a sprinkle of chopped parsley and a pat of butter. This is a useful sauce and it well repays the trouble.