| 1 | Reduce the broth by half. |
| 2 | Strain. |
| 3 | Mix the butter and flour over low heat, stirring for a couple of minutes but making sure the flour does not brown. |
| 4 | Whisk in ?c broth and then gradually add the rest. |
| 5 | Cook 10 min. turn off heat. |
| 6 | Beat yolks and cream together and stir into the sauce. |
| 7 | Bring sauce slowly to the boil and immediately take it off the heat. |
| 8 | Season with pepper; unless you used salt-free broth, you probably don"t need salt. |
| 9 | melt butter over medium heat. |
| 10 | Add mushrooms. |
| 11 | Turn heat to high and cook 2 min. reduce heat to minimum and cook covered 5 min. remove mushrooms to a hot platter and reserve braising liquid. |
| 12 | put the rest of the egg yolks into a large heavy saucepan. |
| 13 | Stir in broth and the sauce already made. |
| 14 | Blend well and cook over low heat. |
| 15 | Add chopped mushrooms, all at once, and stir in. add cooked mushroom liquid. |
| 16 | Stir in butter a teaspoon at a time. |
| 17 | Cook until thick and strain. |
| 18 | Season with pepper, nutmeg to taste, parsley and lemon juice. |
| 19 | Taste for salt and add any if necessary. |
| 20 | pour finished sauce over mushrooms and serve with toast. |
