• 3 Ounces of Butter, or 1½ Tablespoonfuls
• 1½ Tablespoonfuls of Flour
• 2 Gills of Water
• The Yolks of 2 Eggs, Well-Beaten
• Salt and Pepper to Taste
• A Tablespoonful of White Wine (If Desired)
• The Juice of Half a Lemon
• A Tablespoonful of Chopped Parsley

Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water, and season to taste. a tablespoonful of White Wine is a fine addition. Add the juice of half a lemon, and a tablespoonful of chopped parsley. Let it simmer for about ten minutes, and take from the fire, and add the well-beaten yolks of two eggs. Serve immediately with any boiled fish or meats.