CookEat Recipe
Sauce Villeroi
A thick milk sauce with finely chopped cooked ham, chopped cooked beef tongue and parsley, finished with egg yolks.
Method
Steps
Step 1
Have the cooked ham and cooked beef tongue ready to eat and properly refrigerated until needed. Finely chop the ounce of ham and chop the separate ounce of tongue. Measure two light gills of pasteurized milk.
Step 2
Heat the half ounce of butter in a small saucepan, add the three-quarters ounce of flour and stir well while heating for about one minute, without browning. Add the milk, chopped cooked ham, chopped cooked tongue, half teaspoon of freshly chopped parsley, half light teaspoon of salt and one saltspoon each of cayenne and grated nutmeg.
Step 3
Stir until the sauce comes to a boil, then boil gently for about ten minutes, stirring and scraping the bottom to prevent catching, until thick and the chopped cooked meats are thoroughly reheated to at least 74 C (165 F), checked with a clean digital food thermometer.
Step 4
Use two yolk equivalents of commercially pasteurized egg yolk labelled suitable for lightly cooked service. Beat the yolks in briskly while heating gently for about one minute, until evenly incorporated and thickened without scrambling. Remove from the heat and use promptly as required.
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