Sauce Allemande (Velouté bound with egg yolks — for 1 litre)

Ingredients

• 1 litre ordinary Velouté
• 5 egg yolks
• half a litre Fonds Blanc (white stock)
• 1 pinch mignonnette
• grated nutmeg
• 2 decilitres mushroom cooking liquor
• 1 dash lemon juice
• 100 grammes fresh butter
• butter

Instructions

1. Bring together in a thick-bottomed sautoir the mushroom cooking liquor, the cold white stock, the egg yolks, the mignonnette and nutmeg, and the lemon juice.
2. Mix the whole with the whisk, then add the Velouté.
3. Bring to the boil and reduce by a good third over full heat, stirring constantly with the spatula, until the sauce coats the spatula well.
4. Pass through the étamine.
5. Dab the surface with a piece of butter to stop a skin forming, and hold in the bain-marie.
6. Just at the moment of use, finish the sauce with the 100 grammes of fresh butter.