Vol-au-Vent a la Dieppoise

For this there must be prepared a vol-au-vent crust, as explained in No. 180; remove the cover to empty it out thoroughly, then keep it warm, or if it has been made some time beforehand just heat it in a slow oven for a few minutes. Reduce some lean veloute sauce (No. 416), then thicken it with egg-yolks, fresh butter and lemon juice, strain through a tammy and keep it in a bain-marie; add to it some cooked mussels, some fish (sole) quenelles, mushrooms and shrimps. When all is very hot, fill the crust, cover with the lid and serve.