A slightly sweet, creamy sauce, Gurkensosse (gur-kehn-sohs) should be served with roast chicken or grilled fish. If a more piquant flavour is desired, use cocktail gherkins instead of those flavoured with dill.

1 oz. butter

1 tablespoons flour

14 fl. oz. chicken stock

5 dill-pickled gherkins, finely chopped

½ teaspoon black pepper egg yolk

1 tablespoons single cream

In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the gherkins and pepper and remove the pan from the heat.

In a small bowl, mix together the egg yolk and cream. Add

2 tablespoons of the hot sauce to the mixture and stir well to blend. Pour the egg mixture into the saucepan and return the pan to low heat.

Cook the sauce, stirring constantly, for 3 to 4 minutes, or until it thickens slightly. Do not allow the sauce to boil.

Remove the pan from the heat, pour the sauce into a warmed sauceboat and serve im-mediately.