Instructions: Melt butter in a small saucepan. Saute mushrooms for 2 to 3 minutes.

Sprinkle flour over mushrooms and butter and stir one minute. Add the light cream and cook over medium heat, stirring constantly until sauce boils.

Stir one tablespoon sauce into beaten egg yolk. Add egg yolk mixture to sauce and continue cooking, stirring, until sauce is desired thickness. DO NOT BOIL. Season with sherry, lemon juice, salt, pepper, and paprika to taste. Stir in minced truffle if desired and remove from heat.

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