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1
Pour the chicken velouté into a wide, heavy saucepan and set over a moderate heat. Bring to a gentle simmer, then adjust the heat so that the surface trembles at one point only. Skim the impurities that rise — grey foam and rendered fat — at regular intervals. Continue for 45 minutes. The sauce is ready to proceed when it is fully clear of grey scum and coats a spoon in a thin, clean film.
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2
Remove the pan from direct heat so the sauce is warm but not boiling. Add the glace de viande blanche in small increments — no more than a teaspoon at a time — whisking vigorously after each addition until fully incorporated. Taste after every addition. This is where the dish lives or dies: the glaze must read as depth and body in the background, never as a distinct or dominant flavour, and the colour must remain the warm off-white of old piano keys — the moment it shifts toward amber, stop. Two tablespoons per litre is the ceiling.
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3
Return the pan to a very gentle heat. Add the double cream and stir to incorporate, allowing the sauce to thicken slightly for two to three minutes. The sauce should hold a clean line on the back of a spoon without being heavy.
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4
Remove from the heat entirely. Add the cold butter cubes a few at a time, whisking continuously in a circular motion until each addition is absorbed before the next is added. The finished sauce should be glossy, fluid, and silky to the touch when a small amount is rubbed between finger and thumb.
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5
For maximum refinement, pass the finished sauce through a fine muslin-lined strainer before service. The sauce should flow freely through the cloth; if it does not, it is over-reduced and should be let down with a small quantity of warm chicken stock.