Put in a saucepan one pint of fish veloute, three tablespoon-fuls each of mushroom liquor, oyster liquor and twice as much sole fumet, the yolks of three eggs, a few drops of lemon-juice, and a gill of cream. Reduce by a good third on an open fire, season with a little cayenne, rub through a sieve, and finish with two ounces of butter and four tablespoonfuls of good cream.

This sauce is proper for fillet of sole à la Normande, and is also used as the base of other small sauces.