NORMANDY SAUCE

Add one tablespoonful of mushroom catsup to one pint of Veloute Sauce and cook for ten minutes. Add one fourth cupful of strong fish stock, bring to the boil, take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Strain, add a tablespoonful of butter, and serve.


Related posts:

  1. ALLEMANDE SAUCE
  2. HOLLANDAISE SAUCE
  3. DUTCH SAUCE
  4. LEMON SAUCE RECIPE
  5. BEARNAISE SAUCE