This preparation is used primarily to give binding power to fish and meat forcemeats and to lighten texture.
500 ml milk
150 g butter
8 egg yolks
250 g flour
salt, pepper and nutmeg
1. Mix the egg yolks in a basin with the flour.
2. Heat the milk and butter with the seasonings and pour onto the mixture, return to the saucepan and cook gently until the preparation loosens from the bottom of the pan.
3. Turn out onto a lightly greased tray, cover with a buttered paper and cool slightly before use.
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