159 Sauce Villageoise

Method

Add 1 dl ( fl oz or ½ U.S. cup) light-coloured veal gravy and 1 dl ( fl oz or ½ U.S. cup) mushroom cooking liquor to dl (1⅓ pt or U.S. cups) Ordinary Velouté; reduce by a good third then pass through a fine strainer. Add 2 dl (7 fl oz or U.S. cup) Soubise Sauce made with Sauce Béchamel and thicken with 4 egg yolks by reheating gently but without bringing to the boil. Finish away from the heat with 100 g ( oz) butter.

This sauce is particularly suitable for serving with white meat.

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