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Poulette Sauce

Take three ounces of fresh butter; cut from it a little piece the size of a nut, and melt the rest in a stewpan. Mix three ounces of flour smoothly with it, and stir the paste over the fire for three minutes, then add gradually a pint of boiling stock. Stir the sauce over the fire for a quarter of an hour. Draw it away for a minute that it may cool slightly, and mix with it the yolks of two eggs which have been beaten up with two table-spoonfuls of thick cream. Simmer the sauce again until it begins to thicken, but it must not boil. Add to it a table-spoonful of chopped parsley, a little pepper and salt, and a dozen button mushrooms, and pour it into the tureen. Just before sending to table stir into it the little piece of butter which was reserved; then serve immediately. To prepare the mushrooms, remove the stalks and peel them. Put them into a stewpan with a table-spoonful of lemon-juice and a table-spoonful of water. Shake them over the fire for a minute or two till they have absorbed the juice. Put an ounce of butter with them, and boil over a quick fire for five minutes. Turn them into a basin, cover them over, and they are ready for the sauce. Time, altogether, half an hour. Probable cost, 1s. 6d. Sufficient for six or seven persons.