This sauce, which can be served with fish, meat, eggs or vegetables, is based on a veloute sauce.
1 ½ tablespoons butter
3 tablespoons flour
10 fl. oz. chicken or veal stock
½ teaspoon salt
5 fl. oz. tomato puree
5 fl. oz. single cream
3 egg yolks
Melt the butter in a small saucepan over moderate heat. When the butter is melted, remove the pan from the heat and stir in the flour. Return to the heat and cook for 4 minutes, stirring continuously. Gradually add the stock and the salt, stirring all the time. When the mixture is blended, bring to the boil and simmer for 5 minutes. Add the tomato puree. In a small bowl, mix the cream and egg yolks thoroughly. Add half of the hot sauce, a spoonful at a time, stirring continuously. When it is well mixed, pour the egg mixture slowly into the pan with the remaining sauce. Stir to blend and cook over low heat until the sauce is smooth and thick. Do not allow the sauce to boil.