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Lambs' Feet, Poulette

Plunge twenty-four lambs' feet in boiling water for five minutes, drain on a sieve, carefully remove all the wool adhering to them and thoroughly clean them. Place in a stone pot, add one quart and a half water, one-half gill white wine, two tablespoons vinegar, an onion with two cloves stuck in it, half a sound lemon and one small branch parsley. Season with teaspoon salt and three saltspoons pepper, lightly mix, cover the pan and let boil thirty minutes. Mix in a saucepan an ounce of butter with one and a half ounces flour. Strain the feet broth through a cheesecloth into this pan, mix well until it comes to a boil, add ten finely sliced, canned mushrooms, half a teaspoon chopped chives and half a saltspoon grated nutmeg. Mix well, then let boil fifteen minutes. Dilute two egg yolks with two tablespoons cream, add to the sauce. Sharply mix while heating two minutes. Place the feet in the sauce, shuffle a little, transfer into a deep hot dish and serve.