|
51. Richelieu.
Chop up very fine six ounces or so of mushrooms
lightly fried in butter, and one or two truffles
peeled. Put
into a saucepan two small spoonfuls of smooth
sauce (No. 63) ;
reduce it slightly, then take it off the fire
and mix in the
mushrooms and the truffles ; add three yolks
of eggs, and
boil the sauce for some two or three minutes,
stirring it
all the time. It is best to make this sauce in
a shallow
saucepan and to pour it afterwards into a smaller
one.
Just before serving mix in a piece of butter,
but do not
let it boil again. This sauce should be thick
; but if it
be too thick, thin it with the juice of mushrooms
or with
broth.
|