201 Sauce Italienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach half a calf’s brain or the same amount of ox or mutton brain in a well-flavoured Vinegar Courtbouillon and allow to cool. Drain and pass through a fine sieve; place the purée in a basin and whisk until smooth, and add to it a Mayonnaise made from 5 egg yolks, 1 litre ( pt or U.S. cups) oil, the juice of 1 lemon, 10 g ( oz) salt and a pinch of pepper; finish with a good tbs of chopped parsley.

This sauce is suitable for serving with any kind of cold meat.