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Poulette Sauce

1 cup Velouté sauce

1 cup cream

2 egg-yolks

Slowly add, with constant stirring, the Velouté to the egg-yolks, beat in the cream and reheat over hot water. Beat well and serve at once. It is improved by adding a little at a time, one tablespoon butter, the juice of half a lemon, a tablespoon of chopped parsley and a dash of nutmeg.

PERSILLADE SAUCE (PARSLEY SAUCE) 2 to 4 tablespoons chopped

1 cup medium or thin white parsley sauce

Add parsley to white sauce.