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Allemande Sauce

Put one ounce of butter into a pan. Stir into it one ounce of flour, add to it half a pint of white stock or broth. Stir constantly and as soon as it boils remove from the fire; stir into it the yolks of four eggs well beaten; use great care or the hot liquid will cook the eggs. Season with salt and pepper to suit the taste. Return the pan to the fire, stirring constantly and allowing the mixture to reach boiling point, when it must be removed at once, as if allowed to boil the eggs will curdle. Add a piece of butter the size of an egg.