Sauce Anglais

Ingredients
4 boiled eggs
300 ml milk
50 g butter
50 g flour
300 ml broth
Method
Prepare a bechamel sauce from the butter, flour and milk. Dilute with the broth. To the sauce add four egg whites, cooked and chopped four yolks finely mashed. Mix well. Serve on cooked poultry and cooked meats.
Containers:
Difficulty
Easy
Tested
0 users
Author
milniq
10 Mar 2009
Source
www.azgotvia.com