Ingredients
- 2 egg yolks
- 2 tablespoons cream
- 1 tablespoon granulated gelatin
- 1 cup hot chicken stock
- cooked chicken, veal, or lamb
- lettuce leaves
- stuffed olives for garnish
Directions
1
Make a white sauce.
2
Beat the egg yolks slightly and dilute with cream.
3
Dissolve gelatin in hot chicken stock.
4
Mix the stock with the white sauce.
5
When cool, dip pieces of cooked chicken, veal, or lamb in the sauce.
6
When cold, dip again for another coating.
7
Serve very cold on lettuce leaves and garnish with stuffed olives.