Mix till quite smooth a small spoonful of flour with
  butter, and moisten with the liquor in which you have
  boiled the joint with which the sauce is to be served.
  Add some juice of mushroom, and let it boil for ten
  minutes. Remove the saucepan from the fire. Thicken
  with three yolks of eggs beaten up with milk. Then
  bring it to the boil again, 'taking care to stir all the
  time. To be really good, this sauce should be thick. Add
  the juice of a lemon, some truffles cut in shreds, the tails
  of cray-fish or a few shrimps, and a little parsley.
 
 

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