Put two yolks of eggs in the bottom of a stewpan with the juice of half
a lemon, a quarter of a teaspoonful of salt, a little white pepper, and
a quarter of a pound of fresh butter; place the stewpan over a moderate
fire, and commence stirring it with a wooden spoon, (taking it off the
fire now and then when getting too hot), until the butter becomes melted
and thickens with the eggs, (great care must be exercised, for if it
should become too hot the eggs would curdle and render the sauce
useless); then add a pint of melted butter, stir it together over the
fire, but do not let it boil; pass it through a tammie into another
stewpan. When wanted stir it over the fire until quite hot.