163. Anchovy Sauce.
—To three-quarters of a pint of drawn-butter sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence; beat well together and serve.
164. Horseradish Sauce.
—Add two tablespoonfuls of grated horseradish to three-quarters of a pint of béchamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of salt. Boil for five minutes. Should the sauce be too thick add a little cream or milk, and three drops of vinegar in case the horseradish be fresh.