Make a drawn-butter sauce--or, say, melt two ounces of butter in a saucepan; add a table-spoonful of flour; when the two are well mixed, add pepper and salt, and a little less than a pint of boiling water. Stir the sauce on the fire until it thickens, then add three table-spoonfuls of French capers. Removing the saucepan from the fire, stir into the sauce the yolk of an egg beaten with the juice of half a lemon.