Quantity for 6 Persons. 1 oz. butter ¼ small onion 2 tbsps. of flour ¾ pt. of bouillon 1 pinch of salt and pepper 2 yolks of eggs Preparation: Melt the butter, add the peeled onion and steep a little while, then stir in the flour and bouillon and cook 10 minutes, season with salt and pepper. Beat the 2 yolks of eggs with a little water and slowly stir it into the gravy. Do not boil any more. No. 2—DUTCH GRAVY. For Fish, Chicken or Veal With Rice. Quantity for 6 Persons. 1 oz. of butter 2 tbsps. of flour ½ pt. of fish stock, chicken or veal broth 1½ tsps. of lemon juice, for fish 2 tbsps. white wine, for chicken Salt 2 yolks of eggs ¼ cup of cream Preparation: Melt the butter, stir in the flour, stew a few minutes, fill up with fish stock, stirring constantly, then season with salt and lemon juice and add the 2 yolks of eggs as given under No. 1. Remarks: If the gravy is for chicken or veal with rice, season it with white wine. No. 3—FINE DUTCH GRAVY FOR FISH OR VEAL. Quantity for 6 Persons. 1 oz. of butter 2 tbsps. of flour ½ pt. fish stock or bouillon. ½ cup sour cream 1 tbsp. of lemon juice 1 tbsp. of capers 3 sardines Salt 1 pinch of white pepper 2 yolks of eggs Preparation: Melt the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper. The sardines are cleaned, chopped and put into the gravy with the capers. Cook slowly for ten minutes, stirring frequently, then strain through a fine sieve, heat it again and add the 2 yolks of eggs. No. 4—WHIPPED DUTCH GRAVY. For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera. Quantity for 6 Persons. ½ pt. of fish stock for fish, or ½ pt. of vegetable broth for vegetables 1 oz. of butter 3–4 yolks of eggs Salt, pepper 1½ tbsps. of flour Preparation: The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens; then add the fresh butter and the yolks of eggs, which have been beaten with water. Let it boil, stirring constantly. Serve at once. Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice. No. 5—GOOD FISH GRAVY. Quantity for 6 Persons. 1 oz. of butter 2 tbsps. of flour ⅓ pt. of fish stock 2–3 yolks of eggs Juice of ½ lemon Salt ½ cup of cream Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary. Finally stir in the yolks of eggs. No. 6—CAULIFLOWER GRAVY. Quantity for 6 Persons. 1 oz. of butter 2 tbsps. of flour ½ pt. of cauliflower broth Salt to taste 2 yolks of eggs Nutmeg to taste