Sauce Creme a l'Anglaise (Cream Sauce)

Ingredients

• 100 grammes butter
• 60 grammes flour
• 7 decilitres white consomme
• 1 decilitre mushroom essence
• 2 decilitres cream
• 1 small onion
• 1 bouquet of parsley

Instructions

1. Make a white roux with 100 grammes of butter and 60 grammes of flour.
2. Thin it with 7 decilitres of white consomme, 1 decilitre of mushroom essence and 2 decilitres of cream.
3. Bring to the boil.
4. Add the small onion and the bouquet of parsley and cook gently for a quarter of an hour.
5. Remove the onion and the bouquet at the moment of serving.