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ANCHOVY SAUCE

I Stir two tablespoonfuls of anchovy essence into one cupful of melted butter. Season with cayenne and powdered mace.

ADMIRAL ALLEMANDE ANCHOVY APPLE BEARNAISE BORDELAISE BROWN BUTTER CAPER CARAMEL CHEESE CHILI CHOCOLATE CRANBERRY CREAM CUCUMBER CURRY CUSTARD DUXELLES EGG FISH FRIED FRUIT GARLIC HERB HOLLANDAISE HORSERADISH ITALIAN LEMON LOBSTER MINT MUSHROOM MUSTARD OLIVE ONION ORANGE OYSTER PARSLEY PIQUANT PRUNE PUDDING RAVIGOTE RAVIGOTTE RHUBARB SPANISH SUPREME TARTAR TARTARE TOMATO VANILLA VEGETABLES VENETIENNE VINAIGRETTE WHITE WINE

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