German Sauce
Ingredients.
Yolks of two Eggs.
One wineglassful of Sherry.
One dessertspoonful of Castor Sugar.
Put the yolks of eggs into a stewpan with the sherry and sugar. Whisk this over the fire until it comes to a thick froth, taking care that it does not curdle.
Sauce Hollandaise (No. 1).
Ingredients, One gill of Béchamel.
One ounce of Butter.
Yolks of three Eggs.
The juice of half a Lemon.