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Sauce Normande

Heat in a small saucepan one tablespoon clarified butter; add one tablespoon flour, mix well with a wooden spoon until thoroughly heated, then add three-quarters of a gill white wine and strain in one and a half gills of the gravy of the fish in which it was cooked. Thoroughly mix, then briskly boil for ten minutes. Season with a saltspoon cayenne pepper, two saltspoons salt, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan on a corner of the range and mix well with a wooden spoon until well thickened, or for two minutes, being careful not to allow it to boil. Strain through a napkin into another saucepan.

Have in a small sautoire six small whole fresh oysters, six whole canned shrimps, or the equivalent of lobster cut in small dice pieces, six small heads of canned mushrooms, and six very thin slices of truffles. Moisten with half gill of Maderia or white wine, then boil for five minutes. Add the sauce to this garnish. Heat up for four minutes longer, gently stirring meanwhile.