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Maître D'Hôtel Sauce

2 cups drawn-butter sauce

2 egg-yolks

1 tablespoon lemon-juice

Salt and pepper

1 tablespoon chopped parsley

Add the lemon-juice and chopped parsley to the drawn-butter sauce. Let it cool slightly, add the beaten yolks and season with salt and pepper. Do not permit the sauce to boil after the addition of the egg-yolk.