Sauce Allemande- White Sauce

Veal Veloute with egg yolk and cream liaison-Mix 2 lightly beaten egg yolks with a little cream and combine them with 2 cups hot Supreme sauce. Cook the sauce, stirring constantly, until it comes to a boil. Finish with 2 tablespoons heavy cream. This is an extremely rich sauce, to be used with foods that are not too rich, such as stewed or steamed chicken.