Mushroom Sauce

Ingredients

• 3 décilitres mushroom cooking liquid
• 3 quarts de litre Allemande sauce (velouté thickened with egg yolks and cream)
• 100 grammes small mushroom caps, turned and cooked
• Fish velouté (for fish preparations)

Instructions

1. Reduce the mushroom cooking liquid by two-thirds. Add three quarts of a litre of Allemande sauce and bring to a boil for a few minutes. Complete the sauce by adding 100 grammes of small turned mushroom caps, cooked and very pale.
2. This sauce serves poultry, and sometimes fish. In the case of fish, replace the Allemande with fish velouté (bound with egg yolks and cream).