Portuguese Sauce


Put four raw yolks of eggs into a stewpan with two tablespoonfuls of lemon juice, two tablespoonfuls of thick cream and two tablespoonfuls of thin Bechamel sauce, season with a good pinch of salt and a little dust of cayenne pepper, and stand the pan in the bain marie: then add to it two ounces of good fresh butter, stir till it thickens, then wring through the tammy, and just before serving, add one very finely chopped eschalot, a teaspoonful of finely chopped parsley and two or three cooked button mushrooms. This is nice to serve with fish for breakfast, luncheon or dinner.