Roomsaus

Description

This cream sauce goes well with calf's tongue and boiled chicken.

Ingredients

• ½ liter beef stock
• 30 g butter
• 30 g flour
• 1 egg yolk
• dash of cream
• pepper, salt and lemon juice to taste

Procedures

1. Mix the flour with a little cold water to make a paste.
2. Bring the beef stock to the boil and bind it with the flour paste.
3. Leave to boil for a short while and take off the heat.
4. Add the cubed butter.
5. Beat the egg yolk with the cream, and pour some of the warm sauce in with the mixture in small amounts, beating all the time.
6. Add this mixture back in with the rest of the sauce and add pepper, salt and lemon juice to taste.