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Chaudeau Sauce

Put the yolks of eight and the whites of two eggs into a lined saucepan with the strained juice of half a lemon, one-fourth pound each of lemon sugar and loaf sugar, and one quart of chablis, and whisk this over a slow fire until a light froth is formed. When the sauce is on the point of boiling, remove the saucepan from the fire, beat the sauce a few minutes longer, and serve it.