57 Sauce Italienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare dl (1⅓ pt or U.S. cups) of tomato-flavoured Demi-glace. Add 4 tbs dry Duxelles and 125 g ( oz) lean cooked ham cut in very small dice. Allow to simmer gently for 5–6 minutes and finish at the last moment with 1 tbs of chopped mixed tarragon, chervil and parsley.

This sauce is used in the preparation of many small entrées.