EGG SAUCE
- 1 yolk hard cooked egg
- 2 raw egg yolks
- 1 tablespoonful lemon juice
- 1 teaspoonful chopped parsley
- Salt, pepper, and paprika
- 1 oz. (1 heaping tablespoonful) butter
- 1 oz. (1 heaping tablespoonful) flour
- ½ pint (1 cup) milk
- 1 gill (½ cup) stock
Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.
Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.