Put two tumblers of white roux and one of chicken jelly into a
saucepan, reduce, and add three yolks of eggs mixed with two ounces of
butter and the juice of one-half lemon. Before it boils take the
saucepan off the fire, and add one tumbler of thick tomato sauce (see
Sauces, page 30), strain, and just before serving add one tablespoon
of sweet herbs minced fine.
"ALLA PANNA" SAUCE
Melt one-half a pound of butter, add a little flour, salt, pepper, and
grated nutmeg. Stir until thick, then add one pint of cream, a little
chopped parsley, and heat for five minutes.