Dutch Sauce

Ingredients

• 3 egg yolks, fresh
• 1 lemon, large
• 3 oz butter
• salt
• nutmeg
• 1 wineglassful
• cayenne pepper

Instructions

1. Put the egg yolks, lemon juice, butter, salt, nutmeg, and water into a small saucepan.
2. Hold the saucepan over a clear fire and keep the sauce stirred constantly until it nearly boils.
3. Add a little cayenne pepper if desired.
4. Alternatively, to prevent curdling, pour the ingredients into a jar and set the jar over the fire in a saucepan of boiling water.
5. Stir constantly until the sauce is thickened sufficiently to serve.
6. For service with boiled veal or calf's head, substitute a small cupful of veal gravy mixed with plenty of blanched and chopped parsley for the water.