Sauce Poulette-White Sauce

 In a saucepan in 1 tablespoon butter sauté 6 to 8 mushrooms, minced, until they just start to brown. Mix in 2 shallots, finely diced, and add ½ cup cream. Cook the mixture until it is reduced by half and add ½ cup Veloute sauce. Bring the mixture to a boil and add salt to taste. Add 2 egg yolks, lightly beaten, mixed with a little cream. Bring the sauce again to a boil, stirring constantly, but do not boil it. Add the juice of ½ lemon and ½ teaspoon minced parsley, or fish and poultry.