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Mushroom White Sauce

Chop off the stems, peel and wash half a pound of mushrooms, cut in half, and put in a pan with a pint of water. Add half a blade of beaten mace, a little lemon-peel and grated nutmeg, cover over the pan and stew for thirty minutes. Beat up the yolks of two eggs with a cupful of cream, and a little butter rolled in flour, and salt and pepper to taste. Stir the mushrooms until it is quite smooth, pour in the cream mixture and stir until the whole boils. Take out the lemon peel, and add half a lemon.