Method of Preparation

Soften butter and divide into 2-ounce pieces—finely dice shallot—grate rest of half small orange and squeeze juice from this half—measure wine.

Method of Cookery

1. Place wine and shallot together. Reduce by boiling to 1½ teaspoons wine. (This may sound stupid, but it’s necessary.)
2. Place wine, water, seasoning in top of double boiler over simmering water. Add tomato paste.
3. Add orange zest and juice to yolks. Beat together and add to wine in double boiler.
4. Beat in first 2 ounces of butter—when smooth, add remaining butter. Remove from heat and beat.
5. Return to heat and beat until smooth and thick.
6. Add 1 teaspoon hot water if it curdles.