From:
The Thorough Good Cook
Sauces: 4. A l'Aurore
Mix two
dessertspoonfuls of
lemon juice with some
smooth sauce, season with
pepper and
nutmeg; put the mixture into a
saucepan, make it quite hot. In the meantime, rub the
yolks of four hard-boiled eggs through a colander, which put into the
sauce just before serving; take care not to let it
boil after the eggs are in.