English Drawn Butter Recipe

This is one of the nicest of all sauces to use with warmed-over chicken,
duck or turkey. Rub together a tablespoonful of butter and one of flour,
then add gradually a half pint of chicken stock; stir constantly until
boiling, take from the fire, add the yolks of two eggs, strain through a
fine sieve, add the seasoning, and serve immediately.
Sauces containing the yolks of uncooked eggs cannot be reboiled after the
eggs are added.

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