* 240ml Fish based Sauce velouté
* 120ml Fish Fumet
* 60ml Mushroom cooking Liquor
* 2 Egg yolks, beaten
* 2 tablespoons single cream
* 50g Butter
* 3 tablespoons single cream to finish

===Method===
* Pour the Sauce velouté, Fish Fumet and Mushroom Liquor into a saucepan and reduce by one third over a good heat.
* Mix the Egg yolks with the Cream and add to the pan.
* Heat through and finish off with the 3 tablespoons Cream and the Butter.
* Strain through a Sieve.

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