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Thickened Butter

Place in a saucepan the yolks of a couple of eggs and break them gently with a spoon, adding slowly four ounces of butter melted but not browned, and set the pan over a slow fire, stirring well until of the required consistence. Gravies. Garlic Flavoring for Gravies Peel a few cloves of garlic, plunge them into a saucepan of boiling water, let them remain for five minutes, take out and put them in another pan containing boiling water, and boil for five minutes longer. Continue in this way until the cloves of garlic are quite tender; add a pinch of salt to the liquor, mix it in with gravy in equal proportions and it is ready for use. Garlic Flavoring for a Salad (Chapon).

Cut from a loaf of bread a thin crust two inches long by one inch wide and sprinkle over a little salt. Rub a peeled clove of garlic over both sides of the crust, lay it at the bottom of the salad bowl, place the salad over and stir it about.