|
Ingredients
|
Quantity
|
|
Bercy sauce
|
1 litre
|
|
Egg yolks
|
4
|
|
Cream
|
150ml
|
|
Butter
|
60gms
|
Strain Bercy sauce through a tammy cloth. Blend together egg
yolks, cream and butter and add to sauce.
Serve with fish
dishes.
