Place the stock, mushroom liquor, yolks of egg, lemon juice, pepper and nutmeg in a heavy shallow pan, mix well together with a whisk and add the Velouté. Bring to the boil and reduce by one-third stirring constantly with a metal spatula; reduce until the sauce reaches the point where it coats the spatula. Pass through a fine strainer or tammy cloth and coat the surface of the sauce with butter to prevent a skin forming. Keep in a Bain-marie until required then add
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