Sauce with green herbs (Sauces) 1 litre Ingredients 150 g Glace de Veau 5.5 dl (# 25 fl oz) water 35 g dry roux 3 dl (# 10 fl oz) cream 1 clove of garlic 5 g parsley, chopped, dry 5 g chives, chopped, dry 5 g chervil, chopped, dry 5 g basil, chopped, deep-frozen Salt Method Mix water, Glace de Veau and cream in a pan. Bring to a boil. Thicken with the roux. Then add garlic and herbs. Season to taste with salt. How to serve Serve with veal, French beans and potato gratin. Previous page | Print this recipe