Method

Melt 1 tablespoon of butter in a saucepan, and add 1 of flour. Stir till the flour turns slightly yellow, add a ½ pint of stock, 1 chopped shallot, a little lemon juice, 2 ozs. of anchovy butter—made by pounding the anchovies and butter in a mortar—and simmer for 10 minutes. A few minutes before serving, add the yolks of 2 eggs moistened with a little of the warm sauce.

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