Cut 400 g (15 oz) leg of veal into large dice and cook quickly in butter to stiffen the meat without colouring. Add this together with 250 g (9 oz) raw chicken flesh, to 1¼ litres (2⅕ pt or 5½ U.S. cups) slightly thin Ordinary Velouté and allow to cook together very gently.
Finely pound the veal and chicken then replace it in the Velouté. Pass through a very fine sieve and then through a fine strainer. Reheat without boiling and finish at the last moment with a liaison of 4 egg yolks and 2½ dl (5 fl oz or ⅝ U.S. cup) cream and 100 g (3½ oz) butter.