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Thickening of Egg

Boil the sauce, and take it off the fire for two minutes that it may partially cool. Beat the yolks of the eggs, and mix them with a spoonful of cold broth or water and a small portion of the hot sauce. Stir them briskly to the remainder of the sauce, and continue stirring over the fire until it is very hot. It must not boil or it will curdle.