By Auguste Escoffier
This is an ordinary Butter Sauce which is flavoured with blanched chopped fennel in the proportions of 1 tbs fennel per 2½ dl (9 fl oz or 1⅛ U.S. cups) of sauce.
This sauce is usually served as an accompaniment with grilled or boiled mackerel.
© 1903 All rights reserved. Published by Taylor and Francis.