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By Auguste Escoffier
Reduce by half 4 dl (14 fl oz or 1¾ U.S. cups) Sauce Béchamel and 1 dl (3½ fl oz or ½ U.S. cup) Soubise. Thicken the mixture with 3 egg yolks and add 100 g (3½ oz) sliced mushrooms previously stewed in a little butter.
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