Cream Sauce à la Jussienne

Ingredients

• 500 g Pain de volaille à l'ancienne (poached and ground chicken forcemeat), freshly made
• 1 litre Béchamel sauce (velouté of milk thickened with roux blanc)
• 1 décilitre White consommé (clear cooking stock)
• 2 spoonfuls Fine julienne (thin matchstick cut) of poached chicken breast, for garnish

Instructions

1. Add the freshly poached and ground Pain de volaille à l'ancienne to one litre of hot Béchamel sauce (mother sauce). Pass the mixture through a fine tamis (sieve) to ensure smoothness. Finish the sauce by whisking in one décilitre of white consommé, then heat gently. At the moment of service, finish by mounting with butter (monter au beurre) to achieve a silky, creamed consistency. Garnish with the fine julienne of poached chicken breast.
2. Note: This sauce is also made as a Velouté (velouté-based rather than Béchamel-based) variation.