Lamb And Mutton Sauce / Sos de oaie

Directions

Chop finely 2 or 3 large red onions and fry in 2 tablespoonfuls of butter. Now add 1/2 pound of boiled lean ham, a little thyme, a few whole sprigs of parsley, one large glass of boiling wine, one cup of butter sauce, a little grated nut¬meg, salt and pepper to taste and a little grated horse-radish. Mix logether and let boil for 10 to 12 minutes, then press through a sieve. Beat 3 egg yolks in a sauce dish, then add slowly the above mixture little by little, while stirring constantly. Serve with lamb or mutton.