161 Sauce Villeroy Soubisée

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To dl (1⅕ pt or 2⅞ U.S. cups) Sauce Allemande add dl (9 fl oz or 1⅛ U.S. cups) Sauce Soubise and reduce in exactly the same way as for Sauce Villeroy. According to the nature of the items of food and the purpose for which they are required, 80–100 g (3 oz) chopped truffle may be added per 1 litre ( pt or U.S. cups) of the sauce.