Recipes > Sauces & Spreads > White Villeroy

White Villeroy


  • 2 ounces of butter
  • 2 ounces of flour
  • white stock
  • yolks of 3 eggs
  • 2 tablespoonsful of cream
  • pinch of nutmeg


Make a light-coloured roux by frying butter and flour, stir in some white stock and keep it very smooth. Let it boil, and add the egg yolks, mixed with cream and nutmeg. Pass it through a sieve and use for masking cutlets, fish, etc.


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The Cook's Decameron.

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