Prepare first
This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Chicken VeloutéCook preparation
Poulette Sauce
Back to the recipeCooking
Step 1 of 3
1 of 3
Cook mushrooms in butter for 8 minutes until their water has evaporated. Add velouté and simmer for 3 minutes.
Suggested from the step’s words, “8 minutes”.
Set your own timer
Swipe, or use the arrow keys
What you are cooking with
- 600 g Chicken Velouté
- 200 g Brown mushrooms, thinly sliced
- 20 g Butter
- 40 g Pasteurised egg yolks
- 80 ml Cream
- 15 ml Lemon juice
- 10 g Parsley, chopped