Ingredients
8 cups heavy cream
8 cups chicken stock
3 large eggs
Coarse salt and freshly ground white pepper
Preparation
Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat, and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.
Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.
