Blanquette of Veal or Lamb, with Mushrooms

Ingredients

• 3/4 lb cold veal
• 1/4 to 1/2 pint mushroom-buttons
• 1-1/2 oz butter
• 1 pint sauce tournée (thickened veal gravy)
• 4 egg yolks
• 1 tablespoonful lemon juice
• mace, salt, and cayenne

Instructions

1. Slice the cold veal very thin and divide and trim into scallops no larger than a shilling; lay into a clean saucepan or stewpan.
2. Wipe the mushroom-buttons with a bit of new flannel and a few grains of salt, then slice them into a little butter just beginning to simmer.
3. Stew the mushrooms in the butter for twelve to fifteen minutes without allowing them to take the slightest colour.
4. Lift the mushrooms out and lay them on the veal.
5. Pour boiling sauce tournée over the veal and mushrooms.
6. Place the blanquette near, but not close to, the fire for a while.
7. Bring the saucepan nearer to the fire and heat it slowly.
8. When the sauce is on the point of boiling, mix a spoonful or two of the sauce with the well beaten yolks of four fresh eggs.
9. Stir the egg yolk mixture into the remainder of the sauce.
10. Add the strained juice of half a small lemon.
11. Shake the saucepan above the fire until the sauce is just set.
12. Serve the blanquette instantly.