Grimod Sauce

Set in a bain-marie two raw egg-yolks, the juice of one lemon, salt, pepper, nutmeg, and mignonette, also a quarter of a pound of butter; beat the eggs and butter together over a slow fire using a small egg-beater; add a little cayenne pepper, a pinch of saffron leaves infused in half a gill of water; and when the sauce begins to get warm, strain it through a tammy, and keep it in a moderate temperature until needed to serve.