124 Sauce Ivoire

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To 1 litre ( pt or U.S. cups) Sauce Suprême add 3 tbs melted light coloured Meat Glaze just sufficient to give the required ivory tint to the sauce.

This sauce is most suitable for serving with poached poultry.