135 Sauce Nantua

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Add 2 dl (7 fl oz or U.S. cup) cream to 1 litre ( pt or U.S. cups) Sauce Béchamel and reduce by one-third. Pass through a fine strainer and add dl (5 fl oz or U.S. cup) cream to bring the sauce back to its normal consistency. Finish it with 125 g ( oz) very fine Crayfish Butter and the addition of 20 small cooked crayfish tails.