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.
 

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