By Auguste Escoffier
To 7½ dl (1⅓ pt or 3¼ U.S. cups) Sauce Normande, add 2½ dl (9 fl oz or 1⅛ U.S. cups) Sauce Tyrolienne; mix them together and finish with 2 tbs melted light coloured meat glaze and 1 tbs anchovy essence.
This sauce is suitable for serving with fish.
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