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.