Place the Veloute in a
saucepan and bring to a simmer; reduce very slightly.
Beat the yolks and cream together in a
stainless steel bowl. Temper the liaison by slowly adding a small amount of the
hot veloute; repeat until you've incorporated about a third of the sauce into
the liaison. Slowly stir the liaison back into the pan.
Reheat to a very low simmer. Do not bring to a
boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.
It is a capital mistake to theorize before you have all the
evidence. It biases the judgement. Insensibly, one begins to twist facts to suit
theories instead of theories to suit facts.
- Sir Arthur Conan Doyle