Recipe - Maltese Sauce (Malteser Sosse)

One half Blood orange or reg. ogange
1 Green onion, finely chopped
1 tablespoon Dry white wine
1 tablespoon White wine vinegar
3 tablespoon Chicken stock
2 Egg yolks, slightly beaten
One half cup Butter, cut in small pieces
1 teaspoon Lemon juice
Salt
White pepper
5 tablespoon Fresh whipped cream *

* 3 to 5 tablespoons of REAL whipped cream...NO substitutes.

This sauce needs to be made with extra care. Cut peel from half the orange,
removing only the colored portion. Cut peel into fine narrow strips. Blanch
peel briefly in boiling water, if desired. Finely chop peel, if desired;
set aside. Juice orange; set aside. In a small skillet, simmer green onion
5 minutes over low heat in wine, vinegar and stock. Strain well, discarding
green onion; cool slightly. Place egg yolks and wine mixture in a small
enamellined saucepan. Place over hot water or use a doubleboiler. Water
should be barely simmering at any time. If mixture is over heated it will
curdle and must be remade from new ingredients. Add butter, one piece at a
time, mixing well and making sure each piece is fully incorporated before
adding the next. If desired use a whisk to beat butter into yolk mixture.
When all butter has been added, sauce should be fairly thick and creamy.
Add lemon juice, salt, white pepper, balnched orange peel and juice. Fold
in whipped cream before serving. Serve immediately to prevent sauce from
seperating. This sauce is delicious with delicate fish or vegetable dishes,
such as asparagus. It is also very good with broiled meat. Makes 4
servings.

"Best of German Cooking" Edda MeyerBerkhout.