327 Provençale Mixture

For Stuffed Cutlets

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Reduce 5 dl (18 fl oz or U.S. cups) Sauce Soubise until very thick; add a touch of crushed garlic and thicken with 3 egg yolks.