113 Sauce Diplomate

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Add 75 g ( oz) Lobster Butter to 1 litre ( pt or U.S. cups) finished Sauce Normande and garnish the sauce with 2 tbs small dice of cooked lobster and 1 tbs small dice of truffle.

This sauce is specially suitable for serving with whole large fish.