Veloute Sauce:

4 tbsp. butter
2 c. hot chicken broth
6 tbsp. flour
2/3 c. heavy cream

Melt the butter in a heavy-bottomed pan. Stir in the flour and blend over moderate heat until smooth. Continue to cook, stirring constantly, for 2 minutes. Add the chicken broth, continuing to stir as the sauce thickens. Bring to a boil; lower the heat and cook 2 minutes more. Pour in the cream and heat thoroughly.