Maltese Sauce

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, and set aside.

Juice orange and 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 enamel-lined saucepan. Place over hot water or use a double-boiler. 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, blanched orange peel and juice. Fold in whipped cream before serving.

Serve immediately to prevent sauce from separating. This sauce is delicious with delicate fish or vegetable dishes, such as asparagus. It is also very good with broiled meat.