Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly. Then season with salt and nutmeg and stir in the 2 yolks of eggs. No. 7—ASPARAGUS GRAVY. Quantity for 6 Persons. ⅛ lb. of butter 1 tbsp. of flour 4–6 yolks of eggs ½ cup of cream ⅓ pt. of asparagus broth Salt to taste Preparation: Cream the butter, add the yolks of eggs, flour and cream; then add the boiling asparagus broth, while stirring. Let it boil, stirring constantly. Serve at once or keep warm in water. It is very fine. No. 8—FINE MUSTARD GRAVY. For Beef and Fish. Quantity for 6 Persons. ⅛ lb. of butter 3 yolks of eggs 2 tbsps. of mustard 1 tbsp. of flour 1 tbsp. of lemon juice 1 slice of lemon 1 pinch of sugar 1 pinch of salt ½ pt. bouillon Preparation: Cream the butter, add the yolks of eggs, mustard, flour, and gradually pour in the bouillon, stirring constantly, then cook. Season it with lemon juice, sugar and salt if necessary. Put in the lemon slice which should be taken out when served. No. 9—PLAIN MUSTARD DRESSING. For Fish and Beef. Quantity for 6 Persons. 1⁄10 lb. of butter 1½ tbsps. of flour 2 tbsps. of mustard 1 tbsp. of vinegar 1 pinch of salt Sugar, pepper ½ pt. of bouillon Preparation: Brown the butter and flour, add the bouillon, cook and season with pepper, salt, sugar and vinegar. No. 10—FINE BEARNAISE SAUCE. For Fillets, Saddle of Mutton, Mutton Cutlets. Quantity for 6 Persons. 1 leek 3 tbsp. of vinegar ¼ lb. of butter 4 yolks of eggs ¼ cup of bouillon ½ tsp. of meat extract 1½ tsps. of chopped parsley Salt, pepper Preparation: The leek is cut into small pieces, vinegar added, then boiled down to one-half of the portion and strained through a fine sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, meat extract and bouillon. Place into a double boiler and let it thicken, stirring constantly; season with salt, pepper and finely chopped parsley. It must be smooth. Serve at once. No. 11—TOMATO GRAVY. For Fillet, Saddle of Mutton and Mutton Cutlets. Quantity for 6 Persons. 1 leek 3 tbsps. of vinegar ⅛ lb. of butter 3 yolks of eggs ¼ cup of bouillon ¼ cup of tomato pulp 1 tsp. of sugar Salt, pepper ½ tsp. of flour Preparation: The leek is cut into small pieces and boiled down in vinegar to half of the portion. Cream the butter, add yolks of eggs, tomatoes, flour, bouillon and the strained leek vinegar. Put into a double boiler and let it thicken, stirring constantly. Season with sugar, salt and pepper and serve at once. No. 12—FINE TOMATO DRESSING. Quantity for 6 Persons. 1 oz. of butter 1½ tbsps. of flour 1 lb. or ¼ qt. can of tomatoes ¼ lb. raw ham ½ onion 1 pt. bouillon Salt to taste 1 pinch of sugar and pepper ½ tbsp. of lemon juice 2 yolks of eggs