From: The Thorough Good Cook

Sauces: 51. Richelieu

Chop up very fine six ounces or so of mushrooms lightly fried in butter, and one or two truffles peeled. Put into a saucepan two small spoonfuls of smooth sauce; reduce it slightly, then take it off the fire and mix in the mushrooms and the truffles; add three yolks of eggs, and boil the sauce for some two or three minutes, stirring it all the time. It is best to make this sauce in a shallow saucepan and to pour it afterwards into a smaller one. Just before serving mix in a piece of butter, but do not let it boil again. This sauce should be thick; but if it be too thick, thin it with the juice of mushrooms or with broth.

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