GENOESE FISH SAUCE Fry one tablespoonful of butter in one table-
spoonful of flour until light brown ; add one cupful of water in which the fish has boiled
and one cupful of claret. Reduce by boiling, and add one tablespoonful chopped pars-
ley, half a canful of mushrooms, and one shallot, all chopped fine, and simmer a few
moments. Then add, bit by bit, two tablespoonfuls of fresh butter, stirring all the time,
and serve.

SAUCE ITALIENNE Chop fine one tablespoonful of parsley, one shallot,
half a canful of mushrooms, and, if liked, a little garlic. Put all in a saucepan with a glassful
of white wine, and half a teaspoonful of kitchen bouquet. Reduce, and add salt and
cayenne pepper to taste ; a tablespoonful of olive oil, and one cupful of bouillon. Simmer
gently, and thicken with a tablespoonful of butter, rubbed in the same amount of flour.

EGGS A LA BONNE CUISINE Cut four hard-boiled eggs in half, scoop
out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of
anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the
whites of the eggs with this, fry some rounds of bread a golden brown, and when cold
spread with the remainder of the paste. Place one-half an egg on each round, and,
with a pastry tube, garnish with a little cooked spinach that has been rubbed through a
sieve with a little butter.