|Fresh lemon juice||1 Tablespoon|
|Melted butter||1⁄2 Cup (8 tbs)|
|Hot water||3 Tablespoon|
|Heavy cream||1⁄3 Cup (5.33 tbs), whipped|
In top part of double boiler, beat egg-yolks with wooden spoon.
Add salt, cayenne, and lemon juice.
Stir in butter.
Then stir in hot water.
Put over hot, not boiling, water and cook, stirring constantly, for 4 or 5 minutes, or until mixture thickens.
Fold in cream and heat gently, stirring.
Serve on poached fish.