Mushroom Sauce (Poulette Sauce)

Name: Mushroom Sauce
Ingredients: 40g of butter or margarine; 1/2 liter of soup stock or seafood broth; 250g of small mushrooms; 100g of fresh cream; 1 tablespoon of cornstarch; 3 eggs; 1 lemon; 1 teaspoon of pickle relish

1
40g of butter or margarine
2
1/2 liter of soup stock or seafood broth
3
250g of small mushrooms
4
100g of fresh cream
5
1 tablespoon of cornstarch
6
3 eggs
7
1 lemon
8
1 teaspoon of pickle relish

Ingredients

1
40g of butter or margarine
2
1/2 liter of soup stock or seafood broth
3
250g of small mushrooms
4
100g of fresh cream
5
1 tablespoon of cornstarch
6
3 eggs
7
1 lemon
8
1 teaspoon of pickle relish

Directions

1
Clean the mushrooms well, cook them for 10 minutes with butter or margarine and lemon juice
2
Dissolve the cornstarch in one or two tablespoons of hot soup stock
3
Pour this mixture into the remaining hot broth
4
Simmer for a few minutes and reduce heat
5
Add the cream mixed with eggs, mushrooms, and pickle relish
6
Let it warm without boiling
7
For scallops, beef, or fish.