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What You Need:
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1½ tablespoons butter
½ cup single cream
2½ tablespoons flour
Salt and pepper
1 cup court-bouillon or fish stock
Juice of ½ a lemon
1 egg yolk
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Translate this recipe:
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| How To Cook: |
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1. Melt the butter, stir in the flour, and then gradually add the cream (retaining 2 tablespoons) and the court-bouillon, stirring constantly.
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2. Simmer for about 10 minutes, season to taste and add the lemon juice.
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3. Beat the egg yolk and remaining cream and add to the sauce, stirring well.
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