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Maitre d’Hôtel Sauce, or White Sauce.

Ingredients.

Butter. Eggs. Lemon. Parsley.

Method.

1. Put about two ounces of butter into a very clean saucepan, and the yolks of two eggs, a little salt, and a teaspoonful of good vinegar (the juice of a lemon is better). 2. Place the saucepan over a slow fire, and stir with a wooden spoon until the butter is quite melted and mixed with the eggs (it must not boil), add to it a little chopped parsley, and use the same at once, if not it is liable to curdle. For this reason the sauce, which is very delicate and quickly prepared, must be made at the very moment it is wanted.

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