Easy
1½ cups
Published 1991
When sauce chivry is prepared following the classic method given above, a flavored velouté is finished with chivry butter (herb butter). The only difference when preparing a strictly butter-enriched version is that the flour-thickened velouté is replaced with concentrated white stock and a higher proportion of butter is used. Prepare the infusion as described for the classic method. To
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.