(To Use For Eggs Villeroi, And For Coating Cold Meats That Are To Be Heated Again)
Put in a saucepan one tablespoonful of butter and a slice of onion; fry for a few moments, but not brown. Remove the onion, and add two tablespoonfuls of flour; cook but do not brown the flour. Dilute with two cupfuls of stock, and boil, stirring constantly until the sauce is very thick. Season with one half teaspoonful of salt, one quarter teaspoonful of pepper, a dash each of cayenne and nutmeg; remove from the fire, and add the yolks of four eggs beaten with one half cupful of cream or milk. Place again on the fire, and let thicken until quite stiff and elastic. Do not let it boil after the eggs are added, or it will curdle; stir constantly. When it is beginning to cool pour it over the articles it is to coat, or roll the articles in it as the receipts direct. Chopped parsley, truffles, and mushrooms may be mixed with this sauce, if desired. The thick sauce left from coating the articles may be diluted with stock or milk, and served with them. This amount of sauce is sufficient to coat and to give diluted sauce for a dozen eggs villeroi.
In a saucepan or bowl rub to a cream one half cupful of butter; add the yolks of four eggs, and beat well together; then the juice of half a lemon, one half teaspoonful of salt, and a dash of cayenne; then add slowly one cupful of hot water; mix well, and set it into a saucepan of hot water. Stir constantly until the sauce becomes like a thick cream. Do not let it boil. Remove from the fire, and continue to stir for a few minutes. It should be creamy and consistent. It is one of the best sauces to use with fish. It is also good cold with cold fish or meats.