158 Sauce Véron

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To dl (1⅓ pt or U.S. cups) Sauce Normande, add 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.