Sauce Villageoise, or Sauce Blanquette

Ingredients

• 3 quarters of a litre ordinary Velouté
• 1 décilitre blond veal gravy
• 1 décilitre mushroom cooking liquor
• 2 décilitres Soubise with Béchamel
• 4 egg yolks
• 100 grammes butter

Instructions

1. Add the blond veal gravy and the mushroom cooking liquor to the ordinary Velouté.
2. Reduce by a good third and pass through the tammy.
3. Complete with the Soubise with Béchamel and a liaison of the egg yolks.
4. Heat without letting it come to the boil.
5. Finish, off the fire, with the butter.