| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy, Eggs |
|
Saucesand, Dressings |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1 |
c |
Stock: chicken; fish etc… |
| 1 |
c |
Cream |
| 2 |
|
Egg yolks |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
1. Me;t butter in a small saucepan.
2. Add flour and stir 2 minutes over medium heat.
3. Add stock (fumet) stirring vigorously not to form lumps. ( Or half
stock, half milk)
4. Let thicken over high heat for 1 minute.
5. Stir yolks into cream and add to sauce. Turn off heat at once.
6. Check seasoning and add lemon.
NOTES : Fumet is the cooking liquid of the food you are making the sauce
for.
Recipe by: ELLE, fiches de cuisine
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep
08, 1998, converted by MM_Buster v2.0l.
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