This is made by using sauce Hollandaise and adding to it 1 tablespoon of lemon juice and 1 tablespoon of finely chopped parsley. MINT SAUCE Wash the mint and take 1/2 cup of the leaves; chop them fine, macerate in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of sugar, and let stand a few moments before using. MUSHROOM SAUCE Make brown sauce and add to it 1/2 can of button mushrooms, halved. Let heat through before serving. NUT SAUCES For these use pignola (pine) nuts, almonds, chestnuts, or any other sort. Remove the shells, blanch in boiling water to remove the inner skin, and chop them very fine. Put 1 tablespoon of butter in a frying pan, and when melted add to it 1 tablespoon of chopped onion, and let cook for five minutes; then add 1/2 cup of chopped nuts and stir until brown, scrape the contents of the pan into a mortar, and pound them well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in a saucepan, and when melted and smooth add 1/2 cup of milk and 1/2 of the nuts; let cook slowly two or three minutes, add another 1/2 cup of milk and the remaining nuts. Salt well, and add a little pepper; let cook very slowly, and when the sauce is the proper thickness stir in 1 tablespoon of thick cream. The sauce can be darkened with brown colouring, or by browning the thickening flour in butter. ONION SAUCE Chop 4 onions very fine and brown them in 3 tablespoons of butter; add 1 tablespoon of flour, let this brown also, and thin with 1 cup of broth or water or milk. Add pepper and salt, and beat 1 egg-yolk into it before serving. Serve either strained or unstrained. PARSLEY BUTTER Put butter in a saucepan, and when melted add finely chopped parsley and some salt, using 1 teaspoon of parsley to every tablespoon of butter used. Serve on boiled potatoes, asparagus, etc. PARSLEY SAUCE Into 2 cups of white sauce stir 1 beaten egg and 2 tablespoons of finely chopped parsley. SAUCE PROVENÇAL To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped chives, and cook together slowly ten minutes before serving. Season with salt and pepper before serving. PIQUANT SAUCE Put 4 tablespoons of vinegar in a saucepan with 1 tablespoon of chopped shallots or onions, and let cook slowly until only 1 tablespoon remains; add to this 1 cup of Spanish sauce, and when at boiling point put in the sauce 2 teaspoons of minced sour pickles, 1 teaspoon of chopped parsley, and some salt and pepper; serve with croquettes or vegetables. SAUCE RAVIGOTE Ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce. These are chives, cress, burnet and chervil, in equal proportions. Use 2 tablespoons of the mixed herbs, scald them in tarragon vinegar, drain them, chop them fine, and add them to 1 cup of plain mayonnaise. SAUCE ROBERT