OURSINADE SAUCE (Recipe)
Melt 100 g butter in a
heavy-bottomed saucepan and add 6 egg yolks. Mix together and moisten with 2 or
3 glasses of the poaching liquid from the fish, which the sauce is to cover; beat
until the mixture forms a smooth cream. Put into Bain Marie, add the corals
from 12 SEA URCHINS, and beat again until they are well blended.