Chop two shallots, put them into a saucepan with a wineglassful of vinegar and boil them until the moisture has entirely evaporated; then leave it until cold. Add the beaten yolks of five eggs and one tablespoonful of butter, and stir all over the fire for two or three minutes. Take the saucepan off the fire, put in another tablespoonful of butter and stir over the fire again. Add an ounce of chicken glaze cut into small pieces, another tablespoonful of butter, and mix thoroughly off the fire. Place the saucepan on the fire, put in one tablespoonful each of butter and chopped parsley, and when well mixed serve

Villeroy Sauce

Mix an equal quantity of butter and flour together, and stir it over the fire in a saucepan until highly colored; then stir in one pint of either meat or fish broth, a few mushrooms, and a bunch of sweet herbs. Let the broth simmer for fifteen minutes, then strain it through a fine hair-sieve, and boil it until slightly reduced. When ready to serve, thicken the sauce with the yolks of two or three eggs.