70—Mushroom Sauce

If this be intended for poultry, add one-fifth pint of mushroom liquor and eight oz. of button-mushroom heads turned or channelled and cooked, to one pint of very stiff Allemande Sauce.

If it be intended for fish, take one pint of fish velouté, thickened with the yolks of four eggs, and finish it with mushroom liquor, as above.

The sauce that I suggest for poultry may also be used for fish, after adding the necessary quantity of fish fumet.