124 Sauce Ivoire

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.