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Scallops, Poulette

Place one and a half pounds very fresh scallops in saucepan with half gill white wine, one gill water, and half teaspoon salt, cover pan and let cook on brisk fire for five minutes. Finely chop six peeled shallots, place in a small saucepan with one ounce butter and cook for five minutes, frequently stirring meanwhile, but without browning, then add one good tablespoon flour and stir while heating for a half minute. Strain the scallop liquor through a cheesecloth into pan, add one gill milk, two tablespoons sherry, one saltspoon cayenne, half teaspoon finely chopped chives, sharply mix until it comes to a boil, then add scallops with six finely sliced canned mushrooms, mix well and let cook five minutes. Dilute two egg yolks with two tablespoons cream, the juice of a lemon, and add to the scallops; sharply mix while adding it, cook for two minutes, mixing meanwhile, pour into a deep dish and serve.