|Chicken stock||500 Milliliter (2 Cups)|
|Beurre manie||30 Milliliter (2 Tablespoon, Kneaded Butter)|
|Garlic||1 Clove (5 gm), finely sliced|
|Chopped coriander leaves||1⁄4 Teaspoon (1 Milliliter)|
|Saffron||1⁄2 Teaspoon (2 Milliliter)|
|35% cream||125 Milliliter (1/2 Cup)|
– In a saucepan, heat chicken stock. Stir kneaded butter into stock with wire whisk or beater. Add garlic, coriander leaves and saffron, and season with salt and pepper. Simmer until mixture thickens.
– Pour mixture through sieve. Fold in cream and return to saucepan. Cook for 5 minutes without boiling.