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Shallot Sauce, for Tripe, Etc

Skin and mince twelve shallots, and add, if liked, a little piece of garlic the size of a pea. This addition, however, is sometimes objected to. Put them into a saucepan with a little fresh butter, and also a tea-spoonful of finely-grated horse-radish, a table-spoonful of strained lemon-juice, and a little salt, cayenne, and mixed mustard. Stir these ingredients quickly over a brisk fire for five minutes; add gradually a quarter of a pint of milk, and simmer the sauce a few minutes longer. Lift the saucepan from the fire, and let its contents cool for two minutes. Stir into the sauce the yolk of an egg beaten up with a quarter of a pint of cream or milk, and whisk it over the fire for a minute or two, but on no account allow it to boil; serve very hot. Time, altogether, a quarter of an hour.