1.   Add sliced lemon and cook until the melon rind is clear.

2.   Add lemon, whole parsley, bay leaf, dry mustard, peppercorns, cardamom, coriander and chicken stock.

3.   Add lemon, vinegar and egg yolks and continue to mix together.

4.   Remove from heat, and add lemons.

5.   Squeeze the lemon into water, then add the lemon to the pot, along with the bay leaf and peppercorns.

6.   You can add more lemons, too.