127 Sauce Livonienne

Name: Sauce Livonienne
Cuisine: France
Ingredients: celery; julienne comprised of carrots; onion; mushrooms; fish velouté; butter; parsley; julienne of truffle

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare 100 g (3½ oz) fine Julienne comprised of carrots, celery, mushrooms and onion