White Villeroy Recipe

Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.



Make a light-coloured roux by frying two ounces of butter and two ounces

of flour, stir in some white stock and keep it very smooth. Let it boil,

and add the yolks of three eggs, mixed with two tablespoonsful of cream

and a pinch of nutmeg. Pass it through a sieve and use for masking

cutlets, fish

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