160 Sauce Villeroy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 1 litre ( pt or U.S. cups) Sauce Allemande in a pan with 4 tbs each of ham and truffle essence.

Reduce quickly over an open fire using a metal spatula until the sauce becomes thick enough to coat the articles of food which are to be dipped into it.