A guide to modern cookery by A. Escoffier

Escoffier, A. (Auguste), 1846-1935

Chapter 47: 2. Almost entirely reduce one-quarter pint of fish _fumet_. To this

Chapters

Chapter 47: 2. Almost entirely reduce one-quarter pint of fish _fumet_. To this

reduction add the yolks of four eggs, mixing them well in it, and follow with one lb. of butter, added by degrees, paying heed to the precautions indicated under sauce Hollandaise No. 30.
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