Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             quarts  veloute sauce
  4             ounces  mushroom stems and pieces
  4             ounces  fish stock
  4                     egg yolk
  1                cup  heavy cream
  3             ounces  unsalted butter

Preparation:

combine fish based veloute, mushrooms, and stock or liquor in a large saucepot, over a moderate flame heat to reduce by one-third remove from heat combine egg yolks and cream to form a liason stir a small amout of sauce into yolk mixture-mix well stir yolk mixture back into hot sauce strain through a chinois swirl in butter to finish serve warm

Nutritional Information:

1747 Calories (kcal); 181g Total Fat; (92% calories from fat); 19g Protein; 15g Carbohydrate; 1371mg Cholesterol; 250mg Sodium