Cream Sauce


Put into a stewpan two raw yolks of eggs, three tablespoonfuls of cream, two tablespoonfuls of Veloute or Suprème sauce, one and a half ounces of good butter, a pinch of salt, a tiny dust of cayenne pepper, and eight drops of lemon juice, and stand the pan in a bain marie which has boiling water in it; stir with a wooden spoon until the mixture is to the consistency of thick cream, then wring it through the tammy and use. This sauce is very good when served with soles, chicken, sweetbread, &c.