Veloute For Poultry

Course : French
Serves: 1
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2 tablespoons butter
2 tablespoons flour
2 cups clear chicken broth
2 tablespoons chopped fresh mushrooms (or canned sliced mushrooms)
1 small bay leaf
1 dash thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 cup heavy cream
2 large egg yolks
1 dash grated nutmeg

Preparation / Directions:

Heat butter in heavy saucepan. Stir in flour. Add chicken broth and cook, stirring constantly, until smooth. Add mushrooms, nutmeg, bay leaf, thyme, salt, and pepper. Cook over low flame, stirring occasionally, for 30 minutes. Add cream. Stir in yolks. Heat but do not allow to boil. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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