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Sauce for Cold Salmon

Beat the yolks of two eggs well with three tablespoonfuls of cream, season with salt and a little cayenne pepper, pour it into a lined stewpan, and stir it over the fire until thickened and on the point of boiling; then move it to one side, and leave the sauce until cold; stir it occasionally. Mix with it one wineglassful of vinegar, and serve.