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Blanquette of Turkey with Mushrooms

Pick all meat from turkey left over from yesterday and cut in half-inch pieces. Mix in a saucepan an ounce each butter and flour, pour in a half pint broth, mix well and let boil for fifteen minutes. Mix on a plate one egg yolk, two tablespoons cream, the juice of half a sound lemon, and add to sauce, sharply mixing while adding. Add turkey with twelve sliced, canned mushrooms, season with a half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well, heat for five minutes, but do not allow to boil. Transfer blanquette into a deep dish, arrange six heart-shaped croutons around and serve.