Reduce the broth by half. Strain. Mix the butter and flour over low heat, stirring for a couple of minutes but making sure the flour does not brown. Whisk in 1/4 c broth and then gradually add the rest. Cook 10 min. Turn off heat. Beat yolks and cream together and stir into the sauce. Bring sauce slowly to the boil and immediately take it off the heat. Season with pepper; unless you used salt-free broth, you probably dont need salt. Melt butter over medium heat. Add mushrooms. Turn heat to high and cook 2 min. Reduce heat to minimum and cook covered 5 min. Remove mushrooms to a hot platter and reserve braising liquid. Put the rest of the egg yolks into a large heavy saucepan. Stir in broth and the sauce already made. Blend well and cook over low heat. Add chopped mushrooms, all at once, and stir in. Add cooked mushroom liquid. Stir in butter a teaspoon at a time. Cook until thick and strain. Season with pepper, nutmeg to taste, parsley and lemon juice. Taste for salt and add any if necessary. Pour finished sauce over mushrooms and serve with toast. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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|Serving Size: 1 Serving (528g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 531 (83%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1347.7mg||415 %|
|Sodium 1362mg||47 %|
|Potassium 226.2mg||6 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.8g|
|Protein 18.9g||27 %|
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Calories per serving: 641
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