YIELD : 2 QT ( 2 L )
U.S., METRIC, INGREDIENTS
2 qt, 2 L, Chicken velouté (see recipe)
1 pt, 500 mL, Heavy cream
2 oz, 60 g, Butter, in pieces
to taste Salt
to taste White pepper
to taste Lemon juice

1. Place velouté in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionally.
2. Pour the cream into a stainless-steel bowl and temper it by slowly stirring in a little of the hot sauce. Stir this mixture slowly back into the
sauce in the pan and return the sauce just to a simmer.
3. Swirl in raw butter pieces. Season to taste with salt, white pepper, and
a few drops of lemon juice.
4. Strain through cheesecloth.

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