Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             quarts  veloute sauce
  8                     egg yolk
  1               pint  heavy cream
  1              ounce  fresh lemon juice
                        kosher salt
                        white pepper
  8             ounces  mushroom stems and pieces
  2          teaspoons  flat-leaf parsley

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

Nutritional Information:

44 Calories (kcal); 4g Total Fat; (88% calories from fat); 1g Protein; 1g Carbohydrate; 47mg Cholesterol; 5mg Sodium