---------- exported from cookworks for meal-master, v7.0
      title: french mushroom sauce with shrimp
 categories: professional, sauce, french
   servings: 2
     1/4 c  unsalted butter
       1 c  mushroom
     1/4 c  flour
       1 c  milk
     1/2 c  dry white wine
     1/4 t  kosher salt
       3 t  fresh lemon juice
       2    egg yolk
     1/4 lb bay shrimp
 melt butter in a skillet, over a medium flame 
 add mushrooms and saute until their moisture has evaporated 
 stir in flour and coat mushrooms well 
 stir in wine and milk 
 heat and stir until thickened 
 season to taste with salt and lemon juice 
 stir 1 tablespoon heated sauce into beaten egg yolks 
 stir tempered yolks back into remaining sauce 
 heat slowly, over a low flame (without boiling)
 stir in shrimp 
 serve hot,  with fish