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Allemand Sauce

Put into a saucepan one pint of chicken stock, with a little salt, six mushrooms, a thin strip of lemon-peel, and a little parsley. Let it boil, then draw it to the side of the fire, and allow it to simmer slowly for half an hour or more. Thicken it with a little flour, let it boil for a few minutes, and strain. Add the beaten yolks of three eggs, and replace it on the fire. Stir it constantly, and make it thoroughly hot; but it must not boil up again, or the sauce will be spoiled. When off the fire, stir a little butter into it, and the juice of half a lemon. Probable cost, 1s. Sufficient for a pint of sauce.