Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 tbsp butter or margerine
2 shallots or onions, finely chopped
3/4 cp cream
1/2 cp Bechamel Sauce
2 egg yolks
juice 1/2 lemon
cooked mussels, small shrimp, oysters or oyster crabs
1 - Melt butter or margerine in saucepan.
2 - Add shallots.
3 - Stir and cook 2 minutes.
4 - Stir in 1/2 cp cream.
5 - Cook mixture until reduced to half of the original amount.
6 - Stir in Bechamel Sauce.
7 - Bring to a boil.
8 - Taste for seasoning.
9 - Add little salt and pepper if needed.
10 - Beat egg yolks with remaining 1/4 cp cream.
11 - Stir into sauce.
12 - Cook over low heat, stirring briskly until thickened.
13 - Do not let boil.
14 - Stir in lemon juice.
15 - Serve at once
Traditionally this sauce is served with boiled or broiled fish garnished
with a few cooked mussels, tiny shrimp, chopped cooked oysters, or
oyster crabs. This sauce is also fine for spaghetti.