Ordinary White Chaud-froid Sauce

Ingredients

• three quarters of a litre ordinary Velouté
• 6 to 7 décilitres white poultry gelée
• 3 décilitres cream

Instructions

1. Put three quarters of a litre of ordinary Velouté in a thick-bottomed saucepan and set it over full heat.
2. Reduce with the spatula, adding 6 to 7 décilitres of white poultry gelée and 3 décilitres of cream in small parts and letting the sauce absorb each addition.
3. Carry the reduction to a good third of the whole, so as to arrive at 1 litre of sauce.
4. Check the seasoning and the consistency.
5. Pass through the étamine.
6. Stir until it has cooled enough to coat the items to be chaud-froited.