85 Sauce Anchois

Anchovy Sauce


Take 8 dl (1⅖ pt or U.S. cups) unbuttered Sauce Normande and add, away from the heat, 125 g ( oz) of Anchovy Butter. Finish the sauce with 50 g (2 oz) of anchovy fillets which have been well washed, dried well and cut into small dice.

This sauce is specially suitable for serving with fish.