175 | Sauce Normande, for Fish.
—To a pint of sauce velouté (No. 152) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let it just boil again, then add two egg yolks and the juice of half a lemon; strain through a fine sieve and stir in half an ounce of fresh butter. This sauce should be consistent.