James Peterson

Sauce Villageoise: Classic Method

Preparation info
  • Yield:

    1

    quart
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Add ½ cup (125 milliliters) of white veal stock and ½ cup</