Sauce Villeroy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Sauce Allemande
- 4 spoonfuls truffle essence
- 4 spoonfuls ham essence
Instructions
- Add about 4 spoonfuls of truffle essence and as much ham essence to 1 litre of Sauce Allemande.
- Reduce over full fire, working with the spatula, until the sauce is thick enough to coat well the items dipped into it.