Sauce Régence for Poultry Garnishes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 décilitres Rhine wine
- 2 décilitres mushroom cooking liquor
- 40 grammes truffle peelings
- 8 décilitres sauce Allemande
- 1 spoonful truffle essence
Instructions
- Reduce the Rhine wine and the mushroom cooking liquor by half with the truffle peelings.
- Add the sauce Allemande and let it boil for a few minutes.
- Pass through the tammy.
- Complete with the spoonful of truffle essence.