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Cauliflower Sauce à l'anglaise

4 servings

Ingredients

• 4 pcs egg yolks
• 1 tbsp flour
• 1 pinch nutmeg
• 2 tbsp crayfish butter
• 0.5 l bouillon

Instructions

1. Mix four egg yolks, one tablespoon of flour, a pinch of nutmeg, and two tablespoons of crayfish butter with half a liter of bouillon and bring to a boil, stirring constantly.
2. Then quickly remove the sauce from the heat and continue stirring for a little while.
3. The sauce must be quite thick.

Modernized from a treasured 19th-century German cookbook.