157 Sauce Vénitienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 4 dl (14 fl oz or U.S. cups) tarragon vinegar, tbs chopped shallot and 25 g (1 oz) chervil in a pan and reduce by two-thirds; squeeze the reduction through a muslin, twisting lightly, then add to it dl (1⅓ pt or U.S. cups) white wine Sauce; finish with 125 g ( oz) Green Butter and 1 tbs mixed chopped chervil and tarragon.

This sauce is suitable for serving with various preparations of fish.