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1½ cups
Medium
Published 1966
Sauté the mushrooms and onions in the butter and lemon juice. Blend in the flour. Add the stock and cream and cook, stirring vigorously with a wire whisk, until the mixture is thickened and smooth. Add the seasonings and wine.
Beat the egg yolk with a little of the sauce and add to the remaining sauce in the pan. Cook for one minute.