Colbert Sauce Recipe
Cook 1 cup chicken or white stock with 1 teasp. flour, softened in little cold water, 10 minutes, pour onto 2 well-beaten yolks, return to heat, cook, beating constantly until it begins to thicken, strain, and add 1 tbsp. butter, 1/4 teasp. salt, 1 tbsp. parsley, 1/2 teasp. tarragon vinegar, and same of minced tarragon and chives. Dust with paprika and serve with chops or chicken.