75 Sauce Robert Escoffier

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This sauce may be obtained commercially under the brand name of Escoffier. It can be used either hot or cold; if used hot an equal quantity of excellent quality brown veal stock should be added.

It is specially suitable for serving with grilled pork, veal or chicken and grilled fish.

Part of

‌