Hollandaise Sauce

• A Tablespoonful of Melted Butter
• The Juice of Half a Lemon
• The Yolk of an Egg

Sauce a la hollandaise is nothing more than a Drawn Butter Sauce to which the juice of a lemon and the yolk of an egg have been added. Melt the butter; add the juice of half a lemon; mix well, take off the stove and add the yolk of one egg, well beaten. Add a teaspoonful of chopped parsley, beating