Véron Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarts Sauce Normande (Norman sauce), finished to point
- 1 quart Sauce Tyrolienne (Tyrolean sauce)
- 2 spoonfuls glace de viande (meat glaze) blonde, dissolved
- 1 spoonful anchovy essence
Instructions
- Add 1 quart of Sauce Tyrolienne to 3 quarts of finished Sauce Normande. Blend the two sauces thoroughly together. Complete the sauce by incorporating 2 spoonfuls of dissolved blonde glace de viande (meat glaze) and 1 spoonful of anchovy essence. This sauce is used for fish dishes.