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Maintenon Sauce

Chop fine a slice of lean ham and put it into a saucepan with a sprig of parsley, two mushrooms and two shallots, all finely chopped, one-half tablespoonful of butter, two lumps of sugar and the juice of a lemon, and toss them over the fire for a few minutes. Mix well one tablespoonful of flour with a small quantity of water, then stir in with it gradually one-half pint of stock and mix it in with the other ingredients in the saucepan; season it to taste and continue stirring the sauce over the fire for twenty minutes. Move the saucepan to the side of the fire and thicken the sauce with the beaten yolks of four eggs. When thick the sauce is ready for serving. Maitre d' Hotel Sauce Put one-fourth pound of butter into a saucepan with one-half tablespoonful of chopped parsley, a little finely-mixed thyme and onion, and pepper and salt to taste. Stand the saucepan by the fire, and whisk the contents with an egg whisk until on the point of simmering; then remove the saucepan from the fire, and serve the sauce.