Sauce Chaud Froid Jellied White Sauce
|Flour||1⁄4 Cup (4 tbs)|
|Clear chicken broth/Turkey broth||1 Quart|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
1. Melt the butter in a saucepan and stir in the flour, using a wire whisk.
2. Bring the broth to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. When the mixture is thickened and smooth, continue cooking five minutes over very low heat.
3. Soften the gelatin in the cold water and add it to the sauce. Stir until gelatin is dissolved. Remove from heat.
4. Beat egg yolks with cream and stir into the hot sauce. Heat but do not boil. Cool but do not chill.