79 Sauce Tortue

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place dl (9 fl oz or 1⅛ U.S. cups) veal stock in a pan, bring to the boil and immediately add a small pinch each of sage, basil, sweet marjoram, rosemary and thyme, a pinch of picked parsley, ½ a bayleaf and 25 g (1 oz) mushroom trimmings; cover, allow to infuse for 25 minutes then add 4 crushed peppercorns, allow to infuse for a further 2 minutes and pass through a muslin.

Add sufficient of this infusion to 7 dl ( pt or 3 U.S. cups) Sauce Demi-glace and 3 dl (½ pt or U.S. cups) Tomato Sauce so as to obtain a definite flavour of the herbs. Reduce by a good quarter, pass through a fine strainer and finish with 1 dl ( fl oz or ½ U.S. cup) Madeira, a little truffle essence and season fairly well with Cayenne.