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10 small onions chopped onion
4 oz mushrooms
1.5 oz butter
3/4 pint basic white sauce made with
chicken stock
2 egg yolks
4 fl oz cream
4 fl oz white wine
salt, pepper, lemon juice |
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Method :
Simmer the
onions in boiling water for 5 minutes. Slice and gently stew the
mushrooms in one-third of the butter until soft. Make a basic white
sauce with chicken stock. Beat the egg yolks and cream together and add
slowly to the sauce. Return to the heat and carefully stir in the wine.
Drain the onions. Add the onions and mushrooms and simmer for 5 minutes.
Adjust the seasoning with a few drops of lemon juice, salt and pepper.
Away from the heat, stir in the remaining butter. Serve with boiled
poultry, such as poule béarnaise, or boiled fish.
Serves 4
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