As in the Sauce Blanche (No.10), mix a dessertspoonful
of flour and four ounces of butter. Moisten with two-
thirds of the water necessary to make the sauce. Let it
boil for a few minutes, and take the saucepan off the
fire. Mix, while stirring, five yolks of eggs well beaten with
a little water. Put the sauce back on the fire, so as to
cook the eggs, and as soon as these arc done, take the
saucepan off again. Then you must proceed as when
making the Sauce 13lanche, .adding the juice of one or
two lemons, eight ounces of butter, and the rest of the
water. To make this sauce well, you must prepare it
in a shallow saucepan which holds double the quantity
which you need, so as. to be able to stir quickly. when
the sauce is ready, you shift it into a smaller saucepan to
keep it warm, leaving the spoon in it, so as to stir from
time to time. At the moment of serving, if too thick, .
add a little water and fresh butter.
 

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