From: The Thorough Good Cook
Sauces: 22. Dutch
A little scraped
horseradish, a
button onion sliced, a little
parsley or sliced parsley-root, a few peppercorns, and half a
bay-leaf. Stew these at the side of the fire, to get out the flavour, in
tarragon,
elder, or plain
vinegar, to your taste, three dessertspoonfuls of either, with as much
consommé. When this is done, pour the liquor into a basin on the
yolks of four or five
eggs, stirring all the time; return them to the
stew-
pan, which put on the
fire; keep the sauce stirring with a
whisk, it must not
boil. When as thick as
double cream take it off, strain it through a tammy, and work a little piece of fresh
butter into it; add a little
lemon juice and
salt. This
sauce is for immediate use.