Recipes > Sauces & Spreads > White Villeroy

White Villeroy

Ingredients

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

Instructions

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.

Print

Print recipe/article only

Source

The Cook's Decameron.


comments powered by Disqus