|
Ingredients
|
Quantity
|
|
Veloute sauce
|
1.5 litre
|
|
Cream
|
150ml
|
|
Lemon juice
|
a little
|
|
Butter
|
60gms
|
|
Seasoning
|
|
Bring the sauce to a boil. Finish with butter added in small
knobs and lemon juice. Remove from fire. Blend in cream. Season to taste.
Serve with chicken,
veal and white entrees.
