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Admiral's Sauce

Add to one breakfast cupful of melted butter sauce two well-pounded anchovies, four shallots chopped very fine, one teaspoonful of chopped capers, and a very little thinly-pared lemon peel. Put all these in a saucepan over the fire, and let simmer until the anchovies are well incorporated. Pick out the lemon-peel; add the juice of one lemon and a small quantity of pepper and salt, and pour it into a sauce tureen.

Allemande or German Sauce Melt two ounces of butter in a saucepan over a slow fire with three tablespoonfuls of flour to thicken it. Stir well in order to prevent its browning; then moisten with one pint of white broth, beating all the time, and cook for ten minutes. Beat three yolks of eggs separately in a bowl; pour the sauce over the eggs a very little at a time; strain through a strainer, and finish with one half ounce of good butter and the juice of half a lemon, taking care that it does not boil a second time.