- 60g butter.
- 60g flour.
- 11/2 lit white veal stock.
- 60g mushroom trimmings.
- 1 bunch of parsley.
In a thick bottom pot, make a roux with the flour and the butter. Cook it until it reaches a light blond color.
Dilute it, with a whisk, in 11/4 litre of veal stock. Then, bring to the boil, stirring constantly.
Add in the parsley and mushroom trimmings and let it cook for a hour.
During this hour of gentle cooking, add little by little the remaining veal stock and skim thoroughly.
Finally, Strain through a chinois.