After reading the article in this Sunday's Times Pic, I was disappointed to learn that the personal touch has been removed from sauce preparation at this great restaurant. On the other hand, I was not real surprised as my chow buddies and I have noticed that sauces all over town are not what they used to be - even at the old blue, Commander's. The employee who was interviewed (sure hope this old timer doesn't lose his job) complained that the restaurant no longer uses fresh egg yolks, but instead has resorted to the packed-in a-box variety. He also said that there is a machine instead of a double boiler for the hollandaise. This adds to my now confirmed suspicion that for a meal par excellence in the sauce department, one should just go to a small restaurant. The standard has to slip when the patrons arrive in troups by the hundreds - doesn't it?