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.