3 tablespoons butter 3 tablespoons flour 1 cup chicken stock 1/2 cup cream.

¼ teaspoon salt.

Few grains pepper.

Yolks 2 eggs.

½ tablespoon lemon juice.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, stock and cream. Bring to the boiling point and add salt and pepper. Just before serving add egg yolks, slightly beaten, and lemon juice.

Asparagus, Mousselaine Sauce. - Page 162.