Pompadour Sauce

Fry lightly in two ounces of butter two finely chopped shallots, do not let them color; add to them four ounces of minced mushrooms; stir with a spoon until they have exhausted all their moisture; now pour in five gills of veloute (No. 415) and let the whole boil, with three gills of veal blond (No. 423), despumating it well. Thicken the sauce with six raw egg-yolks diluted in a gill of cream, add two ounces of butter, salt, pepper, and nutmeg, also a spoonful of chopped and blanched parsley.