Sauce Victoria
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sauce Homard
- 50 grammes lobster flesh
- 50 grammes truffles
Instructions
- Prepare sauce Homard as indicated at its own recipe.
- Add to each litre of the sauce a garnish of 50 grammes of diced lobster flesh and 50 grammes of diced truffles.