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Duchess Sauce

Cut into small dice one-half ounce of cooked ham and two truffles; place these in a saucepan over a brisk fire with one-half wineglassful of white wine and let the liquor reduce for three or four minutes. Add one gill of good tomato sauce, boil for one minute with one tablespoonful of meat-glaze and add one-half pint of allemande sauce. Toss well while heating, but do not allow it to boil again, and serve very hot.

Dutch or Hollandaise Sauce Put one-fourth pint of vinegar into a saucepan with a small piece of nutmeg and a few coarsley-bruised peppercorns; boil it for a few minutes; then strain it into a larger saucepan; add two ounces of salt butter and stir it until dissolved. Lightly beat the yolks of eight or nine eggs, mix the boiling vinegar lightly in with them, then turn the sauce into the saucepan and stir it over or near the fire until thickened; do not allow it to boil again, or the eggs will curdle and spoil the sauce. When thick, put in one ounce of butter, stir it until well dissolved, then move it from the fire; add another ounce of butter in small pieces, and serve.