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Dutch Sauce

Put four ounces of butter, three well-beaten yolks of eggs, a tea-spoonful of flour, and a dessert-spoonful of lemon-juice or vinegar into an earthenware pipkin, or stir it very gently over the fire in a bain-marie. As the butter melts, stir constantly, and take care it does not curdle, which it will do if it is allowed to boil. A few drops of vinegar may be added just before serving if thought necessary. This sauce has a pleasant sour flavour. It is specially adapted for asparagus, cauliflower, sea-kale, artichokes, boiled fish, meat, or poultry; in fact, anything requiring a delicate sharp sauce. The leaves picked from a bunch of parsley pounded in a mortar to extract the juice, simmered for a few minutes and added to half a pint of bechamel sauce, with a little salt, cayenne, and the juice of half a lemon stirred in just before serving, make what is called "Green Dutch Sauce." Simmer till thick. Probable cost, 8d.