Classic Sauce Normande from Sauces: Classical and Contemporary Sauce Making by James Peterson
A classic sauce Normande is based on fish velouté to which mushroom cooking liquid, mussel cooking liquid, and additional fish stock are added, giving the sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- heavy cream
- egg yolks
- lemon juice
- butter
- mushroom cooking liquid
- mushroom essence
- mussel cooking liquid
- fish stock
- salt
- pepper
- fish
- modern fish velouté
- classic fish velouté
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