BONNE FEMME SAUCE

      Title: BONNE FEMME SAUCE
  Categories: Sauces
       Yield: 6 Servings
  
       2 lg Egg Yolks
     1/2 c  Heavy Cream, Scalded (Heated
            -just until
            Bubbles form around the edge
            -of the pan)
       2 c  Fish Stock, Heated To
            -Boiling (See Stocks)
       2 tb Butter
  
   This "housewife's" sauce can be made at the lat minute from
   ingredients that are almost always in the refrigerator. Even a plain
   piece of fish can become "company fare" when served with a Bonne
   Femme Sauce. Make it with chicken stock and serve it over poached
   eggs instead of Hollandaise, or pour it over steamed vegetables.
   
   Salt And Freshly Ground White Pepper, To Taste
   
   Beat the egg yolks in a large mixing bowl until light, then whisk in
   the scalded cream.  Next, pour the boiling stock into the egg mixture
   and beat in the butter. Season with salt and pepper and serve
   immediately.
   
   Yield:  About 2 1/2 cups of sauce.
   
   From The Complete Book Of Sauces by Sallie Y. Williams
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