Blanquette Sauce

Method

Take half a pint of veal, rabbit, or chicken stock, and when it boils mix it on to two ounces of butter and same of fine flour which have been fried together without discolouring, stir again till it boils, then mix into it gradually three raw yolks of eggs that have been mixed with half a tablespoonful of lemon juice and two tablespoonfuls of thick cream, stir it again over the fire until it thickens, tammy and use. This is a thick sauce for masking pieces of fish or chicken for a fritot, &c. If the sauce is to be served hot over the dish, use half as much more stock to make it.

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