127 Sauce Livonienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 100 g ( oz) fine Julienne comprised of carrots, celery, mushrooms and onion and stew together with 60 g (2 oz) butter; add it to 1 litre ( pt or U.S. cups) fish Velouté and finish with 25 g (1 oz) Julienne of truffle and a little coarsely chopped parsley. Correct the seasoning as necessary.

This sauce is suitable for serving with fish such as trout, salmon, sole, turbot and brill.