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Pompadour Sauce

Put some chopped shallots and mushrooms into a saucepan with a little butter, and sweat them for a few minutes on the fire; then put in one and one-half teacupfuls of turned sauce and two tablespoonfuls of broth, and cook over a slow fire for three-fourths of an hour, keeping it well skimmed. Thicken the sauce with the beaten yolks of three eggs, add one-half teacupful of cream, a little salt and pepper, and stir the whole till quite hot and well mixed. Blanch and chop fine a little parsley, mix it with the sauce, squeeze in a little lemon juice, and serve. The lemon juice may be omitted if it is not relished.