40g unsalted butter or margarine
40g all-purpose flour
1/2 liter chicken broth
50g sliced mushrooms
3 egg yolks
salt
pepper
1/2 lemon
40g unsalted butter or margarine
40g all-purpose flour
1/2 liter chicken broth
50g sliced mushrooms
3 egg yolks
salt
pepper
1/2 lemon
Melt the butter or margarine
Add flour, stirring constantly and let cook for 1 minute; the mixture should not darken
Gradually add warm broth and simmer over low heat for 10 minutes
Add sautéed mushrooms, cut into small pieces
Season with salt and pepper
Simmer for 5 minutes
Just before serving, stir in lemon juice, stirring well
Scald the saucepan with boiling water
Place the eggs yolks in it, whisk them apart and pour over top, without stopping to stir, the warm sauce
