Preparation:
heat veloute sauce and mushrooms in a heavy saucepot, over a medium flame, until slightly reduced beat together egg yolks and cream in a stainless steel bowl slowly beat about one-third of the hot sauce into the cream mixture slowly stir the tempered cream mixture back into the hot sauce reheat to just below a simmer, but do not boil add minced parsley add lemon juice, salt, and white pepper to taste strain through a chinois keep warm serve warm |
