Roomsaus

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

Ingredients

 * ½ liter beef stock
 * 30 g butter
 * 30 g flour
 * 1 egg yolk
 * dash of cream
 * pepper, salt and lemon juice to taste

Directions

 * 1) Mix the flour with a little cold water to make a paste.
 * 2) Bring the beef stock to the boil and bind it with the flour paste.
 * 3) Leave to boil for a short while and take off the heat.
 * 4) Add the cubed butter.
 * 5) 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.
 * 6) Add this mixture back in with the rest of the sauce and add pepper, salt and lemon juice to taste.