French Melted Butter


Pour half a pint of good but not very thick, boiling melted butter to the well-beaten yolks of two or three fresh eggs, and stir them briskly as it is added ; put the sauce again into the saucepan, and shake it high over the fire for an instant, but do not allow it to boil or it will curdle. Add a little lemon-juice or vinegar, and serve it immediately.