Sauce ‘Albert Prost’

Name: Sauce ‘Albert Prost’ (Sauce Albert Prost)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: For four people
Cuisine: French
Ingredients: 1 bulb of Florence fennel together with its leaves; 1 bulb of Florence fennel together with its leaves; 1 tablespoon dry white wine; 1 tablespoon fresh lemon juice; salt, freshly-ground pepper; salt, freshly-ground pepper; 2 shallots; 40 g (1½ oz) parsley; 250 ml (scant half pint) double cream; 20 g (¾ oz) butter

Sauce Albert Prost

Preparation info

For
four
people

Difficulty
Easy
Ready in
30 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 bulb of Florence fennel together with its leaves
2 shallots
40 g</

Europe
France
Sauce
Mediterranean
Gluten-free
Vegetarian

Method

Trim the fennel. Weigh out 100 g (3½ oz) of the central heart and cut it into large mirepoix dice. Chop the young green leaves from the fennel together with the parsley until you have a fine, moist, green purée, and squeeze in a napkin to extract the juice, which should be set aside in a bowl.
Chop the shallots and soften them in the butter in a small heavy pan