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Salt and Pepper (Boil up the sauce add)

Boil up the sauce; add the butter and yolks of eggs to it; stand it in a saucepan of hot water, and whisk it well over the fire till it thickens; it must not boil, or it will curdle and be spoilt.

Season to taste with salt and pepper, and at the last stir in the lemon-juice. Fish stock or chicken stock may, if liked, be incorporated in order to give the required flavour.

Sauce Hollandaise (No. 2).

Ingredients.

Six ounces of fresh Butter.

Quarter of an ounce of fine Salt.

Three yolks of fresh Eggs.

A pinch of crushed Pepper.

Quarter of a gill of Water.

Juice of half a Lemon.

Put the pepper, salt, water, and butter, broken in pieces, into a saucepan; add the yolks of eggs; put the saucepan over a basin of hot water, let it get hot by degrees, and whip it, turning the whisk between both hands until it becomes frothy; take care not to let it boil. Flavour it well, and add salt and lemon-juice according to taste. Pass it through a sieve, and keep hot over a basin of hot water.