=Sauce Hollandaise.=--This is really a warm mayonnaise, using butter instead of vegetable oil. It is the best sauce for serving with salmon or other boiled fish if you desire it hot. It requires a quarter pound butter, half a lemon, the yolks of two eggs, a little salt and a half teaspoonful white pepper. The secret of its successful making is to preserve an even temperature. The sauce should not approach the boiling point, as the eggs would cook and the sauce curdle. Put the eggs in a small saucepan and add the butter, gradually stirring constantly with a wooden spoon. It will soon thicken like a mayonnaise. When the butter is all in, add salt and pepper and lastly the lemon juice, stirring until well mixed. If the sauce becomes thick, add a little stock or hot water. Surround the fish with parsley and slices of lemon and serve the sauce in a bowl. A few sliced cucumbers should be served with fish. =Egg Sauce Made From the Hollandaise.=--Egg sauce may be made from the Hollandaise by sprinkling with two finely chopped hard boiled eggs and a teaspoonful of parsley. =Lobster Sauce.=--This is delicious with any white fleshed fish. Its foundation is Hollandaise sauce, which is also the foundation of most of the fish sauces. To make it, stir together one tablespoonful of butter, a few drops of onion juice, a bit of bay leaf (not too much), pepper to season, and the juice of a half lemon. Add a half cup of white stock or hot water and set the bowl containing the mixture in a pan of hot water and stir until the butter melts. As soon as very hot, take from the fire and stir a little of the mixture in the well-beaten yolks of one and one-half eggs, then add the rest of the sauce and return to the fire. Stir constantly for five minutes or until thickened. Add a teaspoonful of butter, half the pounded coral of a lobster and a tablespoonful of chopped lobster meat. =Maitre d'Hotel Butter.=--This is perhaps the simplest and best sauce to serve on fried or broiled fish. To make it, beat a heaping tablespoonful of butter to a cream in a warm bowl; add the juice of a lemon, a half teaspoonful of salt and two teaspoonfuls of minced parsley. A grating of nutmeg or bit of chives is sometimes added. If placed on the ice this can be kept on hand a week or more. It is also excellent spread over a juicy steak. =Sauce for Broiled Shad à la Murray.=--Fry the milts, and while hot mash with butter, a tablespoonful minced parsley and a teaspoonful of lemon juice. Season lightly with salt and pepper and spread over the fish when removed from the bag. Set in the oven one moment, then serve. =Parsley Butter.=--To make this delectable fish sauce, mix one ounce fresh butter with a teaspoonful each chopped parsley and lemon juice, half teaspoonful chopped mixed tarragon and cress or chervil and salt and pepper to season. Spread on a plate, set on the ice until cold then shape into pats. This is nice with any fish.