Cambridge Sauce.—Pound four well-washed and boned anchovies with the yolks of three hard-boiled eggs, a good spoonful of capers, a few minced chives, two or three sprays each of parsley, tarragon, chervil, etc., blanched and minced, adding gradually as you pound it all, a teaspoonful each of made English and French mustard, a little white pepper, and, if necessary, a little salt. (This must depend on the anchovies.) When these are all smooth, add gradually sufficient good salad oil to bring it to the consistency of butter, thin it with a very little tarragon vinegar, and sieve it all, carefully scraping up all the sauce that adheres to the under side of the sieve, and set on ice till wanted.
Casanova Sauce.—Prepare some mayonnaise by using a hard-boiled egg yolk as well as a raw one, together with a mustardspoonful each of English and French mustard, working it up with thick cream instead of oil, adding this very slowly, as it is even more apt to curdle than oil, thin it with about a dessertspoonful of strained lemon juice, getting the sauce quite white and thick. Now rub the dish in which it is to be served once or twice with fresh cut garlic, stir into the sauce the hard-boiled egg white and two or three truffles, all cut into julienne strips, and serve in the garlic-rubbed dish, after standing for an hour or two on ice.