1 cup sliced mushrooms
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 large egg yolks, beaten
2 teaspoons lemon juice
In a large skillet, brown sliced mushrooms in butter. Add flour and blend well. Stir in milk, salt, nutmeg, and pepper; cook until thick. Slowly add beaten egg yolks and lemon juice. Cook for 2 minutes then serve immediately over cooked vegetables.
Makes about 2 1/2 cups.