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Egg Sauce

I yolk hard cooked egg 2 raw egg yolks I oz. (I heaping tablespoonful) butter I tablespoonful lemon juice I oz. (1 heaping tablespoon- I teaspoonful chopped ful) flour parsley 1/2 pint (I cup) milk Salt, pepper, and paprika I gill (1/2 cup) stock Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.

Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.