2 egg yolks
1 c. bechamel sauce
1 tsp. butter
1 tsp. grated Parmesan or Swiss cheese

Combine 2 slightly beaten egg yolks with 1 cup hot bechamel sauce. Add butter and parmesan or swiss cheese.

Use as a sauce for fish and vegetables which are then to be browned in the oven.

Sprinkle with grated cheese, or pour over poached eggs and serve.

Submitted by: CM