White Sauce for Fowls

Ingredients

• veal scrag
• 1–2 blade of mace
• a few black peppercorns
• 1 anchovy
• 1 head of celery
• 1 bunch sweet herbs
• 1 slice lemon
• 1 quart water
• 0.25 pound butter
• 2 spoonsful pickled mushrooms
• 2 egg yolks
• 1 teacup cream
• a little nutmeg

Instructions

1. Combine the veal scrap (or fowl necks, mutton, or veal scraps), mace, peppercorns, anchovy, celery head, bundle of sweet herbs, and lemon slice in a saucepan. Add one quart of water and cover tightly. Bring to a boil and reduce until only half a pint remains, then strain.
2. Mix the quarter pound of butter with flour to make a paste and use it to thicken the strained broth. Boil for five to six minutes. Stir in the pickled mushrooms.
3. Whisk together the egg yolks, cream, and a little nutmeg, then add this mixture to the sauce. Keep shaking it over the fire, but do not let it boil.