Villeroy is a famous white sauce, used to coat foods that need to be breaded and fried afterwards. The base of the Villeroy is a velvety to which yolks and butter are added. To this mixture are added the white base and the mushrooms cooked in a pan and passed. The whole is then sieved and cooked until the sauce veils the spoon. Once cooled, spread it with a spatula on the food to be breaded.
