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Normandy Sauce

To one pint of veloute sauce add two tablespoonfuls of mushroom catsup. Reduce the sauce for ten minutes, and place it in two tablespoonfuls of fish stock. Let it just come to the boil again, then add two yolks of eggs and the juice of half a lemon. Strain through a fine hair-sieve, and stir in one-half ounce of fresh butter. This sauce should be stiff.