- 12 ounces [340 ml] butter roux
- 1/2 gallon / 2 quarts [2 L] chicken stock
- 1 tablespoon / 1/2 ounce [15 ml / 14 g] salt
- 4 beaten egg yolks
- 1/2 cup [125 ml] milk
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- In a copper casserole or othe ther casserole, melt butter roux, stirring constantly, over low heat - avoid burning.
- Add approximately 2 cups [500 ml] hot chicken stock to form a paste.
- Slowly add remaining stock, stirring constantly until thickened.
- Season with salt; reserve.
- Whip egg yolks thoroughly to avoid streaks.
- Add milk; mix until completely blended.
- Remove from heat.
- Whippping briskly, slowly add egg yolk mixture.
- Do not boil after adding the egg yolks.
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