From:
The Thorough Good Cook
Sauces: 38. Matelote
Cut up twelve or eighteen small white
onions, and as many
mushrooms; fry them in
butter, but do not let them brown; add two dessertspoonfuls of
flour,
pepper,
salt, and grated
nutmeg, with half a pint of
broth and a glass of
white wine. Let the whole boil gently ; beat up the yolks of three eggs, and stir in. Add the
juice of a
lemon just before serving.