Simple Sauce Normande

This simpler, domestic version of Sauce Normande is primarily intended for vegetables, poultry and meat. It can also, of course, be served with fish, though I think it would be considered a little too simple for the fine soles and turbot which are the glory of the Norman table, at least by chefs. As one writer sternly remarks, the success of the sauce depends on using the finest unsalted butter and the finest cream, which for us is. Jersey cream.