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Sauce Figaro

To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne.

Horseradish Sauce I 3 tablespoons grated horseradish root 1 tablespoon vinegar ¼ teaspoon salt Few grains cayenne 4 tablespoons heavy cream Mix first four ingredients, and add cream beaten stiff.