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Asparagus Sauce

Season with nutmeg, pepper and salt about half a teacupful of boiling water, add the yolks of two eggs, and whisk it by the side of a fire, but do not let it boil. Add gradually a quarter of a pound of butter, broken into small pieces, and continue stirring until it has the appearance of smooth cream. Add a small quantity of lemon-juice, and serve in a sauceboat. This is a very good sauce to be served with cold slaw.