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MERRY WIDOW COCKTAIL SAUCE

To 1 pint of good mayonnaise add 4 tablespoonfuls double
cream, 4 tablespoonfuls essence of anchovy, 1 tablespoonful pa-
prika. Mix all thoroughly and let stand 1 hour. By letting it
stand it draws the color from the paprika. It should be a nice
pink.

SAUCE MOUSSELINE

14 pint sweet cream 3 saltspoonfuls salt
2 egg yolks 14 saltspoonful grated nutmeg
1 oz. butter Juice of 1 lemon

Place cream, egg yolk's, salt and nutmeg in saucepan, place
pan in a Bain Marie, seeing that pan is fully half its height in hot
water. Briskly heat for 5 minutes, then add butter little by
little, stirring constantly until butter is dissolved. Strain into
sauce bowl and serve.

SAUCE MORNAY

Reduce a pint of thick cream sauce %, add 2 ozs. grated
Parmesan and 2 ozs. Swiss cheese. Put the sauce on the fire for
a few minutes and ensure the melting of the cheese by stirring
with a small whisk. Finish the sauce away from the fire with
2 ozs. of butter added by degrees, season to taste.