Epicurean Sauce Supreme-

Epicurean Sauce Supreme- In a saucepan mix 2 egg yolks with 1/3 cup scalded heavy cream and 3 tablespoons dry Sherry and add 1 cup Veloute made with double-strength chicken stock. Bring the sauce to a boil, stirring constantly with a wooden spoon. Season to taste with salt and white pepper and stir in 1 ½ tablespoons finely diced black truffles, 2 teaspoons lemon juice, and a scant ½ teaspoon paprika. For chicken.