Allemande Sauce


Put two and a half ounces of butter into a stewpan with two and a half ounces of fine flour, and fry together without discolouring, then mix it with one and a half pints of good-flavoured white stock, either from veal, rabbit, or chicken, stir till it boils, then add a quarter of a pint of washed fresh white mushrooms that have been cut in thin slices, boil for about fifteen minutes, then stir in four raw yolks of eggs that have been mixed with a gill of thick cream and the juice of half a lemon; stir the sauce over the fire again until it thickens, then have it rubbed through a clean tammy cloth and use.