161 Sauce Villeroy Soubisée

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.