Sauce Normande

Preparation info
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By Robert Carrier

Published 1965

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  • butter
  • 2 tablespoons flour
  • 1 pint white stock


This sauce is usually served with sole or other fish cooked à la normande. Make a sauce in the usual way with 2 tablespoons butter, flour and stock. Add ½ pint liquor from the cooked fish and simmer