Sauce Orientale (Curried Sauce Americaine with Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 half-litre sauce Americaine
- curry
- 1 decilitre and a half of cream
Instructions
- Season a half-litre of sauce Americaine with curry.
- Reduce it by one third.
- Off the heat, incorporate 1 decilitre and a half of cream.