Is made from either of the three foregoing sauces. Put three quarts in a
stewpan, which place over a sharp fire; reduce it to one third, keeping
it stirred the whole time, it will then be very thick; have the yolks of
six eggs in a convenient sized basin; mix the sauce with them by
degrees, and turn it again into the stewpan; stir it again over the fire
until the yolks are quite done, which will take about five minutes; have
three pints of stock reserved from the original sauce, with which mix it
by degrees; also add a pint of boiling milk, but do not make it too
thin; boil it again ten minutes, then pass it through a tammie into a
basin, and stir it occasionally until cold.
Use it for entrées or removes of poultry, either hot or cold; but for
cold removes of poultry it is best adapted.
_This_ sauce never looks greasy; it will keep four or five days.