Sauce Nantua (Crayfish Sauce)

Ingredients

• 1 litre sauce Béchamel
• 2 décilitres cream
• 1 and a half décilitres cream
• 125 grammes Beurre d'Écrevisses
• 20 small crayfish tails

Instructions

1. Add the 2 décilitres of cream to the sauce Béchamel and reduce by a third.
2. Pass through the tammy.
3. Bring the sauce back to its normal consistency with the further 1 and a half décilitres of cream.
4. Finish it with the Beurre d'Écrevisses.
5. Garnish with the 20 small crayfish tails.