Preparation:
Heat butter in heavy saucepan. Stir in flour. Add clam juice and water and cook, stirring constantly, until smooth. Add mushrooms, nutmeg, bay leaf, thyme, salt, and pepper.
Cook over low flame, stirring occasionally, for 30 minutes. Add cream. Stir in yolks. Heat but do not allow to boil. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
