From: The Thorough Good Cook

Sauces: 41. Monglas

Mix till quite smooth a small spoonful of flour with butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Remove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, 'taking care to stir all the time. To be really good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of crayfish or a few shrimps, and a little parsley.

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