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Richelieu Sauce

Chop up very fine six ounces of mushrooms lightly fried in butter and one or two truffles peeled. Put into a saucepan two small spoonfuls of veloute sauce (see VELOUTE SAUCE), reduce it slightly, then take it off the fire and mix in the mushrooms and truffles; add three yolks of eggs, well beaten, and boil the sauce for two or three minutes, stirring it all the time. Just before serving mix in a piece of butter, but do not let it boil again. Probable cost, 1s. 6d.