The chicken sauce is a sauce from the French cuisine, served hot.
1 tablespoon butter
2 tablespoons flour (or food starch)
1/2 glass becomes white
100 g mushrooms chopped for sauce (or given by chopping machine)
1/2 glass of cream
2 cups bottom of chicken
100 g butter
juice from a lemon
Method of preparation
Cut the thin onion, then squeeze it into a gauze and place it in a pan with the wine.
Allow the sauce to drop, then add over it a chutney prepared from the cold butter mixed on a plate with flour.
Pour into the pan and consume the chicken or a beef background. Add the mushrooms with a mixer, pour the cream and let the sauce drop.
Strain the obtained sauce, with the help of a clean gauze, then add in it the two yolks and a piece of butter
Put lemon juice to taste.
The type of kitchen
Tags Sos Sosuri