Strain the yolks and add them to the sauce; stir carefully over a moderate heat until it simmers, but on no account must it boil or the eggs will curdle. When it thickens (about one minute) it is done. This is a very rich sauce.
[No. 165.]—Haricot Bean Sauce.
- 1 pint soaked haricot beans.
- 1½ pints water.
- 1 onion.
- ½ ounce each flour and butter.
- ¾ teaspoon salt.
- ½ teaspoon mixed herbs.
- 1 inch cinnamon.
- 1 dozen peppercorns.
Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.
[No. 166.]—Lentil Sauce.
- ½ pint soaked lentils.
- ½ pint water.
- ½ pint tomato juice.
- 1 onion.
- 1 teaspoon salt.
- 24 peppercorns.
- A pinch of mixed herbs.
- ½ ounce flour.
- ½ ounce butter.
Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.
[No. 167.]—Lentil Sauce.
- 1 pint soaked lentils.
- 1½ pints water.
- 1 small onion.
- ½ ounce flour.
- ¾ ounce butter.
- ½ teaspoon salt.
- 1 dozen peppercorns.
- 1 small blade of mace.