Cooking time: 10 minutes.
— 5 dl milk
— 150 grams butter
— 8 egg yolks
— 250 grams flour
— seasoning of salt, pepper and nutmeg
(1) Heat the milk and butter and add the seasoning.
(2) Mix the egg yolks in a basin and add the flour.
(3) Pour the hot milk onto the mixture of eggs and flour, return to the saucepan and gently cook until the preparation loosens from the bottom of the pan.
(4) Turn out onto a lightly greased tray and cool slightly before use.
This preparation is used primarily to give sufficient binding power to all forcemeats (mousses, mousselines and quenelles), though it must be borne in mind that it does also lighten the color and texture of the mixture.