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Russian Sauce

Dissolve a slice of butter in a small saucepan, and add two ounces of lean uncooked ham cut into dice, four minced shallots, a bay-leaf, a sprig of thyme, a spoonful of chopped parsley, two table-spoonfuls of scraped horse-radish, a dessert-spoonful of sugar, a little pepper, salt, and grated nutmeg, a wine-glassful of vinegar, and the same of light wine. Cover the saucepan closely, and let its contents steam gently for a quarter of an hour. Add half a pint of good white sauce and the yolks of four eggs. Stir the sauce over the fire till it begins to thicken, and strain through a sieve for use. The sauce must not boil after the eggs are added, and care must be taken not to put them into it until it is partially cooled. Time, about forty minutes to prepare the sauce.