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Venetian Sauce

Put half a pint of white sauce into a saucepan, and add a table-spoonful of mushroom juice. Stir it over the fire for ten minutes, lift it off, and let it cool a little. Beat the yolks of two eggs in a bowl, and with them a quarter of a pint of cream. Stir a little of the sauce into the mixture, and add it gradually to the rest, together with a little pepper and salt, a pinch of grated nutmeg, half a tea-spoonful of powdered sugar, and a tea-spoonful of lemon-juice. Stir the sauce briskly over the fire for five minutes, and add a table-spoonful of chopped parsley. Pour it into the tureen, stir a small lump of butter into it, and serve.