|
Veal Veloute
(white sauce) |
12 quarts
|
12 liters |
| Egg Yolks |
8 to 10 |
8 to 10 |
| Cream |
1 quart |
1 liter |
| Lemon Juice |
1/2 cup |
60 milliliters |
Procedure |
| 1.
Reduce the sauce to the desired consistency |
| 2.
Blend egg yolks and cream (liaison) |
| 3.
Add the hot sauce slowly to the egg yolk and cream mixture, stirring
constantly. Heat the sauce almost to boiling point to bind |
| 4.
Add lemon juice to taste |
|
