Sauce Normande

Ingredients

• 3 quarters of a litre fish Velouté
• 1 décilitre mushroom cooking liquor
• 1 décilitre oyster cooking liquor
• 2 décilitres sole fumet
• a few drops lemon juice
• 5 egg yolks
• 2 décilitres cream
• 1 décilitre double cream
• 125 grammes butter

Instructions

1. Add to 3 quarters of a litre of fish Velouté the mushroom cooking liquor, the oyster cooking liquor, the sole fumet and a few drops of lemon juice.
2. Slake 5 egg yolks with 2 décilitres of cream and add this liaison.
3. Reduce over full fire by a good third, that is to about 8 décilitres.
4. Pass through the étamine.
5. Bring the sauce to point with 1 décilitre of double cream and 125 grammes of butter.