120 Sauce Homard

Lobster Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To dl (1⅓ pt or U.S. cups) fish Velouté add dl (5 fl oz or U.S. cup) cream, 80 g (3 oz) Lobster Butter and 40 g ( oz) Red Colouring Butter.

This sauce is most suitable for serving with fish.