Allemande Sauce
600ml (1 pint) White Sauce
115ml (4floz) Cream
6 Egg Yolks
½ Lemon, juice only
1 tbsp Mushroom Ketchup
1 tbsp Butter
Grated Nutmeg
Salt and Pepper
Let the sauce come to a boil.
Add all the seasoning except the lemon.
Beat the yolks of eggs and the cream together in a Bain-Marie (or a saucepan over another of boiling water), until thickened and well combined.
Add to the sauce, stir constantly for three minutes.
Remove from the heat, add the lemon juice and strain.
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