1/2 cup drawn butter.

The remainder of the cream.

A little chopped parsley.

1 teaspoonful anchovy sauce.

Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken, take from the fire.

Turn the pudding out carefully upon a hot dish, and pour the sauce over it. Cut with a sharp thin knife.

Send around lemon cut into eighths, to be squeezed over each slice, should the guests wish to do so.