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Ingredients (7)

  • 1 cup strong, light, clear veal stock
  • 1 cup heavy cream
  • 2 tbsp butter
  • ¼ lb fresh, trimmed mushrooms finely chopped
  • 1-2 tbsp flour
  • 1/8 cup dry white wine
  • salt (pinch) white pepper (pinch) fresh lemon juice to taste


  1. 1Melt the butter and allow the chopped mushrooms to brown, then add the veal stock and then the cream. Bring the mixture to a boil. Mix flour and white wine and stir into the boiling liquid with a whisk. Allow to simmer for a few minutes and then season with salt and pepper and lemon juice. Pass the sauce through a fine strainer or puree in a blender and strain. Pour the sauce into a 1 Pint iSi Gourmet Whip or iSi Thermo Whip, screw in one iSi cream charger and shake vigorously. Keep the filled Gourmet Whip warm in a water bath at temperatures of up to
    75 °C / 165 °F. The iSi Thermo Whip is thermal and will keep warm for up to 3 hours (DO NOT place in a warm water bath.)

Serve with any type of veal.

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