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Chicken Velouté |
10 quarts |
10 liters |
|
Cream |
1 quart |
1 liter |
|
Butter |
9 ounces |
250 grams |
|
Lemon Juice |
1/2 lemon |
1/2 lemon |
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Procedure |
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1. Deduce the sauce to the desired consistency |
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2. Add the cream, a little at a time |
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3. Add the hot sauce slowly to the egg yolk and
cream mixture
(liaison) |
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4. Reduce |
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5. Stir in the lemon juice and butter |
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6. Strain through cheesecake |
