Olandese Sauce
Rub four ounces of butter to a cream in a sauce-pan or a bowl, add four yolks of eggs, beat well together, then put in half a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne, and one cupful of hot water poured in by degrees. Mix well and put into a Bain-marie. Stir until the sauce becomes of the consistency of thick cream, but be careful it does not boil. Take it off the fire and stir for some minutes. ‘Olandese’ sauce ought to be quite smooth and creamy.