Sos Koperkowy

• 6 ozs. of meat glaze
• 1 tablespoon of fresh cream
• 1½

Brown the flour in the hot butter, add the meat glaze gradually, the chopped onion, the cream, the chopped dill and season with salt and pepper. Simmer for 10 minutes, stirring constantly. Add the yolks of egg, previously mixed in a basin with a few tablespoons of the sauce, and simmer for a few minutes longer without boiling.