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Hollandaise Sauce (Put one-fourth a cup)

Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits.

Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe.