145 Sauce Régence

For Poultry Garnishes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 2 dl (7 fl oz or U.S. cup) each of Rhine wine and mushroom cooking liquor in a pan with 40 g ( oz) raw truffle trimmings and reduce by half. Strain the reduction through a clean cloth, add it to 8 dl (1⅖ pt or U.S. cups) Sauce Allemande and finish with ¼ dl (1 fl oz or U.S. cup) truffle essence.