Roomsaus

Description
This cream sauce goes well with calf's tongue and boiled chicken.

Ingredients

 * 1/2 liter beef stock
 * 30gr butter
 * 30gr flour
 * 1 egg yolk
 * dash of cream
 * pepper, salt and lemon juice to taste

Directions
Make this sauce the same way as the Botersaus. Beat the egg yolk with the cream, and pour some of the warm sauce in with the mixture in small amounts, beating all the time. Add this mixture back in with the rest of the sauce and add pepper, salt and lemon juice to taste.