|Chicken stock||4 Fluid Ounce (100 Milliliter)|
|Bechamel sauce||7 Fluid Ounce (200 Milliliter)|
1 In a pan, put the bechamel sauce and add in chicken stock.
2 Cook gently over low heat until hot.
3 Remove from the heat and gradually stir in the butter and cream.
4 Pass through a strainer before serving.
5 Serve as desired.