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Caper Sauce

Mix in a saucepan on the fire one and a half tablespoons butter with two tablespoons flour, then pour in a pint white broth. Season with half teaspoon salt and saltspoon cayenne pepper, mix well for two minutes, then let the sauce reduce to half the quantity, occasionally mixing meanwhile. Add two tablespoons capers, mix a little and let boil for two minutes. Dilute an egg yolk with a half gill cream and add to the sauce, constantly mixing while heating for one minute. Remove, pour into a sauce bowl and serve. N. B. The same quantity of mutton broth can be employed instead of the white broth, but without any salt.