327 Provençale Mixture

For Stuffed Cutlets

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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.