Écossaise Sauce

Ingredients

• 9 décilitres Crème Sauce (prepared as described above)
• 1 décilitre brunoise (fine dice) of carrot, celery, onion, and green beans

Instructions

1. Prepare the Crème Sauce as described in the preceding recipe.
2. Meanwhile, cut the carrot, celery, onion, and green beans into fine brunoise (small uniform cubes). Braise them gently in butter until they begin to soften, then add white consommé and cook them down completely until they fall apart and are fully integrated into the liquid.
3. Add this cooked brunoise and its liquid to the prepared Crème Sauce, stirring to combine evenly.
4. This sauce is traditionally served as an accompaniment to eggs and poultry.