Boil two eggs for ten minutes, then throw them in cold water; shell and chop fine; add to sauce No. 1. A little Nepaul pepper is an improvement. 5. Sauce Piquant. Cut up a small onion, chop two beads of garlic, and fry in two ounces of butter with twelve cloves, twelve peppercorns, and three bay-leaves. Add half a pint of milk. Let it slowly come to the boil. Have ready one tablespoon of flour mixed smooth with a little cold milk, stir into the boiling milk, strain, let it cool a little; now add the yolk of an egg well beaten, a little Nepaul pepper and salt to taste. And lastly, chop up some tarragon and a little chervil that has been soaked in vinegar for a week previously. Add this _very_ carefully, a little at a time, so that the sauce does not curdle. This sauce is a great favourite. 6. Bread Sauce. Boil a small onion till very tender, pass it through a sieve; add to it half a pint of milk, two tablespoons of bread crumbs passed through a sieve, two ounces of butter, a few peppercorns, and salt to taste. 7. Celery Sauce. Cut up the white part of a bead of celery very small. Boil in just enough water to get it quite soft. Then add to this two tablespoons of cream, two ounces of butter, and a little flour mixed smooth in some cold milk, just to thicken it, salt to taste. Some like a little grated lemon peel and nutmeg. 8. Oyster Sauce. Chop up half a dozen oysters and mix them with their liquor with sauce No. 1--a little grated nutmeg and lemon peel added. 9. Shrimp Sauce. Pick and clean one pint of pink shrimps. Mix them with sauce No. 1. 10. Lemon Sauce. Sauce No. 1. When a little cool, add the yolk of an egg well beaten, the rind of half a lemon grated, a pinch of Nepaul pepper and nutmeg. 11. Anchovy and Butter Sauce. Sauce No. 1, with the addition of enough Anchovy sauce to flavour nicely, and a pinch of Nepaul pepper. 12. Jerusalem Artichoke Sauce. Sauce No. 1, with half a pound of artichokes boiled till tender and passed through a sieve, added to it a good pinch of Nepaul pepper. 13. Brown Onion Sauce. Chop up an onion very small, also one bead of garlic. Fry these in three ounces of butter, with one tablespoon of flour, till it is quite brown. Add half a pint of water, stir, and boil it up for about ten or fifteen minutes. Strain, and add pepper and salt to taste, and a little mushroom ketchup. 14. Piquant Brown Sauce.