From: The Thorough Good Cook

Sauces: 31. Hatelets

Put some smooth sauce on a bit of butter into a stew-pan, with some parsley, shallots, and champignons, all shredded small; set them on the fire, and when they begin to fry, add a little stock, browning, pepper, nutmeg, a bay-leaf; and salt; reduce the whole to the consistence of a beef broth, take out the bay-leaf, put in the yolks of three eggs, and stir till sufficiently thick. Be careful not to let it boil.

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