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Sauce Hollandaise

1 cup drawn butter Juice of 1/2 lemon 1 teaspoon onion juice Yolks of 2 eggs 1 tablespoon chopped parsley Make a drawn-butter sauce; remove it from the fire and add gradually the yolks of the eggs, well beaten. Stir in the lemon and onion juice and the chopped parsley. This is served with baked fish or fish croquettes.