Instructions: Finely slice spring onions.

Melt butter in a pan, add capers and spring onions, and saute gently 2 minutes.

Add lemon juice, white wine, stock cube, cream and sugar and bring to the boil.

Simmer 2 minutes, remove from heat and stir in egg yolks to thicken. Reheat without boiling.

Remove from heat and stir in soft butter quickly.

Serve with crumbed fish, veal or chicken, or grilled or roast meats.

Serves 4.

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