- 1 quart chicken veloute
- 1 cup heavy cream
- 2 tablespoons cold butter
- Salt to taste
- White pepper to taste
- Lemon juice to taste
Heat the veloute in a medium saucepan and simmer until reduced by 1/4,
stirring occasionally. Pour the cream into a metal bowl and temper by
slowly incorporating a small amount of the hot veloute. Slowly stir this
into the sauce, and return to a very low simmer. Swirl in the raw
butter until melted, then season to taste with salt, pepper and lemon
juice. Strain through cheesecloth.
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Chuck Taggart
(e-mail chuck)