Allemande Sauce

Proceed as directed in No. 16, and when the sauce is reduced, remove it from the fire for a few minutes in order to lessen the heat, and then stir into it a leason* of four yolks of eggs, half a pint of cream, a little nutmeg, pepper, and salt, a teaspoonful of pounded sugar, and the juice of half a lemon; now stir the sauce quickly over the fire again for five minutes, in order to set the leason, and then strain it off for use.

* From the French liaison, used here to mean a thickening or binding.