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Method :
Mix the cream
and egg yolks in a basin, then slowly add the hot white sauce. Return to
the saucepan and re-heat carefully, stirring all the time. Check the
seasoning before serving. Up to the given quantity of butter can be
stirred in at the end of the cooking, but the sauce must not be heated
after the addition of the butter.
Serve with
eggs, fish or poultry and, without the addition of butter, as the sauce
for vegetables gratinees.
Serves 4
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