INGREDIENTS:
- 250g/8 oz button mushrooms
- juice of half a lemon
- 125ml/1/4 pint double cream
- 2 egg-yolks
- salt and cayenne pepper
1 Whipe the mushrooms clean of all dirt, but do not wash them. Slice them finely, squeeze the lemon juice over, season lightly and place in a pan over very low heat.
2 Toss the mushrooms until they draw and their juices become sufficient for them to cook. Take care not to over-cook them or they will become like pieces of leather. pour over them all but a tablespoon of the cream. Bring to the boil.
3Mix the last tablespoon of cream with the egg-yolks and stir this briskly into the sauce, but do not re-boil. Check the seasoning.