Joinville Sauce

Name: Joinville Sauce
Cuisine: France
Ingredients: 1 litre Sauce Normande (Norman sauce); 60 grams Beurre d'écrevisses (crayfish butter); 60 grams Beurre de crevettes (shrimp butter); 2.5 spoonfuls black truffle

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 litre Sauce Normande (Norman sauce)
60 grams Beurre d'écrevisses (crayfish butter)
60 grams Beurre de crevettes (shrimp butter)
2.5 spoonfuls black truffle

Instructions

Prepare the Sauce Normande according to the first part of its formula. Finish the sauce by mounting it with the crayfish butter and shrimp butter combined, whisking them in to finish.
If the sauce is to accompany a fish that is already garnished, do not add any garnish to the sauce.
If it is to be served with a large boiled fish that has no garnish, add 2½ spoonfuls of finely minced black truffle cut in julienne and incorporate gently.