|
Ingredients
|
Quantity
|
|
Butter
|
45gms
|
|
Refined flour
|
30gms
|
|
Chicken stock
|
600ml
|
|
Cream
|
1 tbsp
|
|
Egg yolks
|
2
|
|
Nutmeg
|
a pinch
|
|
Pepper
|
a pinch
|
|
Salt
|
to taste
|
|
Lime (juice)
|
1 tsp
|
Melt 30gms of butter. Add flour and cook without
discolouring. Remove pan from fire. Add stock gradually, stirring well to
prevent formation of lumps. Season with pepper, salt and nutmeg. Simmer for
half an hour. Beat egg yolks. Add cream. Add a little of the hot stock
gradually and mix well. Whisk in butter. Add to sauce. Heat without boiling.
Add lime juice. Remove and pass through a tammy cloth.
