Egg Sauce, English and Polish

For English Egg Sauce.-Put a pint of veloute (No. 415) in a saucepan with some pepper, nutmeg, the juice of a lemon, and four hard boiled eggs chopped up over a white cloth, and then added to the sauce with a tablespoonful of chopped parsley. Should the sauce be too thick dilute it with some mushroom broth and white broth.

For Polish Egg Sauce-Have six small hard boiled eggs; chop up the whites and yolks separately; put into a sufficiently large frying pan half a pound of clarified butter, let it heat until it becomes hazel-nut butter, then season with salt, a tablespoonful or chopped parsley, a tablespoonful of diluted mustard and the chopped eggs; mix all without boiling and pour into a sauce-boat to be served separately.