An extraordinarily rich mélange made by combining equal parts velouté sauce and chicken or veal stock with mushroom-cooking liquid and heavy cream, and reducing the mixture by two-thirds. The sauce is finished by whisking in butter and cream.
An extraordinarily rich mélange made by combining equal parts velouté sauce and chicken or veal stock with mushroom-cooking liquid and heavy cream, and reducing the mixture by two-thirds. The sauce is finished by whisking in butter and cream.