From: The Thorough Good Cook

Sauces: 48. Portuguese

Put into a saucepan a quarter of a pound of butter, the yolks of two raw eggs, a dessertspoonful of lemon juice; salt and pepper according to taste. Set it on a moderate fire, stirring constantly till hot. Then vannez or mill it rapidly to unite the butter and eggs. Should it be too thick, put a very little water to it. This sauce ought not to be made till just before serving.

Log in or registerto write something here or to contact authors.