1/2 cup rich chicken stock 1 teaspoon salt 1/2 cup vinegar 1/4 teaspoon pepper
Yolks 5 eggs Few grains cayenne
2 tablespoons mixed mustard 1/2 cup thick cream 1/3 cup melted butter
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.