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In rate to do this you must beat up the yolks separately in a basin and lend the blistering butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt. In fact, it must be treated exactly corresponding custard, and in warming up the sauce it is often a estimable plan, if you have no _bain-marie_, to arrange the sauce in a lag and spot the lag in a saucepan of boiling water. The sauce should be flavoured with a small essence of mushroom if possible. Essence of mushroom can be made from the trimmings of mushrooms, but mushroom ketchup