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Villeroy Sauce

Mix an equal quantity of butter and flour together, and stir it over the fire in a saucepan until highly colored; then stir in one pint of either meat or fish broth, a few mushrooms, and a bunch of sweet herbs. Let the broth simmer for fifteen minutes, then strain it through a fine hair-sieve, and boil it until slightly reduced. When ready to serve, thicken the sauce with the volks of two or three eggs.