1. Me;t butter in a small saucepan. 2. Add flour and stir 2 minutes over medium heat. 3. Add stock (fumet) stirring vigorously not to form lumps. ( Or half stock, half milk) 4. Let thicken over high heat for 1 minute. 5. Stir yolks into cream and add to sauce. Turn off heat at once. 6. Check seasoning and add lemon. NOTES : Fumet is the cooking liquid of the food you are making the sauce for. Recipe by: ELLE, fiches de cuisine Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (819g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1676 (83%)|
|Amt Per Serving||% DV|
|Total Fat 186.2g||248 %|
|Saturated Fat 96.2g||481 %|
|Monounsaturated Fat 64.7g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 3750.7mg||1154 %|
|Sodium 883.2mg||30 %|
|Potassium 781.7mg||21 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 34.3g|
|Protein 55.4g||79 %|
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Calories per serving: 2015
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