Sauce for stuffed celeriac

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 34 (falt i det fri)

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1
Make the sauce
Melt the butter and stir in the flour. Add the strained stock in which the celeriac was cooked, and let the sauce simmer for 5 minutes.
2
Thicken
Take the sauce off the heat. Whisk in the egg yolk, mixed with the cream, and the lemon juice.

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