La Valliere Sauce

Reduce one quart of veloute (No. 415) with one quart of veal blond (No. 423), and the broth obtained from cooking eight ounces of mushrooms, add one tablespoonful of meat glaze (No. 401) and thicken the sauce with four egg-yolks diluted in half a gill of cream and two ounces of fresh butter. Strain through a tammy and add half a pound of channeled mushrooms (No. 118).