German Sauce
INGREDIENTS. 1/21 pint of sauce tournée, the yolks of 2 eggs.
AVERAGE COST, 6d.
Put the sauce into a stewpan, heat it, and stir to it the beaten yolks of 2 eggs, which have been previously strained. Let it just simmer, but not boil, or the eggs will curdle; and after they are added to the sauce, it must be stirred without ceasing. This sauce is a general favourite, and is used for many made dishes.
TIME.-1 minute to simmer.
SEASONABLE at any time.
GHERKINS, PICKLED.