Mousseline sauce

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration IV. Saucer, s. 103 (falt i det fri)

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1
Beat the butter and yolks
Beat the 60 g butter until pale. Stir in the egg yolks one at a time, and add the lemon juice, salt and paprika.
2
Thicken over a water bath
Set the pot in a larger pot of water and stir constantly until the sauce thickens.
3
Finish
Stir in the 25 g butter in small pieces. Finally whisk in the cream. Serve immediately, piping hot, with boiled vegetables.

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