Royal sauce
Instructions
Stir in a velvety sauce pan and the white background; then reduce to half over high heat.
Add gradually the cream, truffles, then butter and sherry.
Pass through a sieve.
Ideal for poultry and eggs boiled, poached in particular.
Ingredients and dosing for 4 persons
- 20 cl of chicken veloute sauce
- 10 cl of white background
- 10 cl of cream
- 1 truffle sifted
- 50 g of butter
- 1 tablespoon of dry sherry