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Dutch Sauce for Fish

Blend together two ounces of butter and a small tea-spoonful of flour, put it into a stewpan with equal quantities of water and tarragon vinegar (two table-spoonfuls of each), stir for a minute, and add the beaten yolks of two eggs, keeping up the stirring until the mixture thickens. It must not boil, and when ready to serve pour into it half the juice of a lemon. Make this sauce in a gallipot, placed in a saucepan of boiling water.