• ½ pt. Béchamel sauce
• 1–2 egg yolks
• 1 tablesp. crea

Mix the egg yolks and cream, stir them into the hot sauce well below boiling-point. Cook the egg yolk without boiling it. Add the gherkin, capers and parsley and flavour with lemon juice or vinegar. Serve at once.

Serve with salmon and other fish.