Sauce Normande

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • butter
  • 2 tablespoons flour
  • 1 pint white stock

Method

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