Cold Caper Sauce. No. 4
Take pure olive oil, four ounces of capers and the juice of a lemon. Mix them well together and serve.
Butter Sauce. No. 1
Put two ounces of flour into one quart of water, with one and a half ounces of butter, and a little salt and pepper. Cook for twenty minutes, stirring well, then strain into a covered bowl and put into a Bain-marie. Just before serving boil again, take off the fire, add twelve ounces of butter cut into pieces, and the juice of one fine lemon. The heat of the sauce must melt the butter as it must not be put on the fire again. If the sauce is too thick mix in half a wineglassful of hot water.