Sauce Ivoire

Try serving this classic French Sauce Ivoire (sohs ee-vwahr) with eggs, chicken or liver.

2 oz. butter

1 oz. flour

1| pints home-made chicken stock

1 teaspoon arrowroot, dissolved in

2 fl. oz. cup Demi-Glace Sauce

8 fl. oz. single cream

In a medium-sized saucepan, melt half of the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add half of the chicken stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 6 to 10 minutes or until the sauce is thick and smooth.

Gradually pour in the remaining chicken stock, stirring constantly. In-crease the heat to high and bring the sauce to the boil, stirring constantly. Reduce the heat to moderately high and continue boiling, stirring frequently, for 10 minutes or until the sauce has reduced by about half.

Meanwhile, place the arrowroot mix-ture in a small saucepan and bring it to the boil over high heat, stirring constantly.

Reduce the heat to low and cook for 2 to 3 minutes, stirring frequently or until the mixture is very thick. Remove the pan from the heat.

Remove the chicken stock from the heat and stir in the cream. Return the pan to low heat and cook the sauce, stirring frequently, for a further 5 minutes.

Remove the pan from the heat and add the remaining butter, a little at a time, stirring constantly until the ingredients are well blended. Stir in the arrowroot mixture, stirring until the ingredients are thoroughly combined.

Return the pan to moderate heat and cook for 5 minutes, stirring constantly, or until the sauce is hot. Remove the pan from the heat.

Pour the sauce into a warmed sauceboat and serve immediately.

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