White Chaudfroid Sauce

• ¾ pint velouté sauce
• 1 tablespoon gelatine
• ¼

Soften gelatine in cold water. Bring Velouté Sauce to a boil in the top of a double saucepan; remove sauce from heat and dissolve softened gelatine in it. Whisk double cream and egg yolks, and whisk into sauce; season to taste with salt and white pepper. Strain sauce through a fine sieve, and cool. When the sauce is cool but not yet set, use it to coat cold eggs, chicken or game.