Sauce Villeroy Soubisée (Sauce Villeroy with Soubise Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sauce Allemande (quantity not printed)
- purée Soubise
- 80 to 100 grammes chopped truffles per litre of sauce
Instructions
- Add a third of purée Soubise to the sauce Allemande.
- Treat the mixture by reduction exactly as for the preceding sauce Villeroy.
- According to what the sauce is intended for and the kind of preparation, add 80 to 100 grammes of chopped truffles to the litre of sauce.