50 g leaf gelatine
1 litre bechamel or veloute
125 ml cream (if necessary to improve the colour of the sauce)

Method

1 Soak the gelatine in cold water.
2 Bring the sauce to the boil.
3 Remove from the heat.
4 Add the well-squeezed gelatine and stir until dissolved, and correct the seasoning.
5 Pass through a tammy cloth.
6 When the sauce is half cooled mix in the cream.

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