An extraorinarily rich melange made by combining equal parts velouté 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.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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