114 Sauce Ecossaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Brunoise of 30 g (1 oz) each of carrot, celery, onion and French beans. Heat 30 g (1 oz) butter in a pan, add the Brunoise and a little white Bouillon and stew together gently until almost dry. Add this cooked Brunoise to 9 dl (1⅗ pt or 4 U.S. cups) Sauce à la Crème.

This sauce is suitable for serving with eggs and poultry.