Yolks of two eggs.
Juice of half a lemon.
Salt to the taste.
Put all the ingredients, except the lemon juice, into a stewpan; set it over the fire and keep constantly stirring. When it is sufficiently thick, take it off, as it should not boil. If, however, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable.—Mrs. C.
Maître d'Hôte Sauce.
It is nothing more than butter-sauce made thus:
Add to one teacup drawn butter, the juice of one-half lemon.
2 teaspoonfuls chopped parsley.
A little minced onion and thyme.
Cayenne pepper and salt to taste.