- 450 ml sauce veloute
- 3 egg yolks
- 4 tblsp cream
- Heat the sauce slowly; mix the egg yolks and cream together thoroughly.
- Remove the sauce from the heat and add three or four tablespoons, one at a time, to the egg and cream mixture.
- When it is well mixed, return it to the saucepan.
- Reheat the sauce gently, until boiling point is nearly reached.
- Do not allow to boil.