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.