Fricassee Sauce

Ingredients

• 2 large fresh eggs, yolks only
• 0.5 pint common English white sauce
• 1 dessertspoonful lemon-juice, strained

Instructions

1. Stir the well-beaten egg yolks briskly, adding the white sauce by degrees.
2. Return the mixture to the saucepan and give it a shake over the fire, being extremely careful not to allow it to boil.
3. Just before serving, stir in the strained lemon-juice.
4. Lift the cooked fricasseed meat or chickens from their pan with a slice and drain them on the slice from the sauce.
5. Lay the drained pieces into a very hot dish.
6. Pour the sauce over them only when the eggs are just set.